Ingredients
1cupmasa harina
½tspkosher salt
½cuplukewarm water,plus 2 tbsp
½cupcanola oil,for frying
Preparation
Mix the masa harina, salt, and lukewarm water together in a bowl using fingertips for 2 or 3 minutes until a dough forms and pulls away from the sides.
Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep the dough balls covered with a damp paper towel while frying, 1 at a time.
Place the dough ball between 2 sheets of plastic or a split open zip-top bag. Flatten to form a small circle about ⅛-inch thick.
Heat the oil in a skillet over medium-high heat. When the oil is hot, slide in the first circle. Very carefully baste the hot oil over the top of the shell with a spoon to keep the oil circulating over the top surface.
After about 15 seconds, when the shell has puffed, cook another few seconds and flip it over and cook for another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
When the shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
Fill with desired taco fixings and serve while shells are still warm. Enjoy!
