Puffy tacos are a San Antonio thing, and they’re exactly what they sound like. Puffed up, fried corn tortilla shells that are shatteringly crisp. They’re so much fun just to look at, though when I see ...

It's super simple to make. Note that the taco shells I made are soft. If you prefer your taco shells crispy, there's just one quick step after the recipe below. That's deep frying them!

If the first thing that comes to mind when you think of a taco is that crispy corn shell filled with seasoned ground beef, strings of bright yellow cheese and shredded lettuce, then it's time to ...

Tacos: 12 hard taco shells Buffalo chicken mixture 1 cup Mexican four-cheese shredded cheese 1-1/2 cups lettuce, shredded (optional) 2 medium tomatoes, chopped (optional) 1/2 cup sour cream ...

To make the tacos, in the food processor, combine the tomatoes, onion, garlic, oregano, 1 teaspoon salt and ¼ teaspoon pepper. Pulse to a coarse puree, about 10 pulses.

In fact, the earliest known recipe for a taco in the U.S. in English is a hard shell taco; it was in the L.A. Times.