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San Antonio's famous puffy tacos feature deep-fried masa shells filled with seasoned meat and fresh toppings. These protein-packed, family-friendly tacos have a uniquely light, crispy texture that's unforgettable.
In a mixing bowl, combine masa harina, 1 cup of warm water, and 0.5 teaspoon kosher salt. Mix until a dough forms; add additional water 1 tablespoon at a time if needed for soft, pliable dough.
Divide dough into 8 balls and press each between two sheets of plastic using a tortilla press or heavy skillet to about 1/4-inch thickness.
Heat canola oil in a deep skillet over medium-high heat (350°F). Fry each shell individually, gently pressing in the center with a spoon to puff and form a taco shape. Fry 45–60 seconds per shell until crisp and golden; drain on paper towels.
Brown ground beef in a skillet over medium heat; add 0.75 teaspoon kosher salt, black pepper, chili powder, garlic powder, and onion powder. Cook 4–5 minutes, stirring to break up meat until fully cooked through.
Assemble puffy tacos: Spoon seasoned beef into each fried shell, then top with lettuce, tomato, and cheddar cheese. Serve immediately while shells are crisp.
