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Puffy, crispy and eager to hold your favorite fillings, these San Antonio tacos are the best thing you're not eating.

Fourth-generation Texan Jessica Dupuy penned a culinary ode to her home state’s many food cultures, all alive and well. Whether it’s schnitzel, barbecue or something with a little more Mexican heritage, like this awesome San Antonio–style taco recipe, you can be sure you’re eating authentic heritage Texas chow.  

Original tacos were a little different than the stale, fried corn tortillas machine-pressed into a U-shaped envelope — an invention of fast-food entrepreneur Glen Bell of the famed Taco Bell. The real deal begins with a ball of masa flattened into a thin round that is fried to a golden crispness. The masa puffs up a bit, which is how the moniker “puffy taco” came into play. Stuff with ground taco meat, shredded lettuce, diced tomatoes, and shredded cheese.

Note: If you can’t find fresh masa, whisk together 3 cups masa harina (corn flour), 1 1/2 Tbsp. all-purpose flour, 1 1/2 tsp. baking powder, and 1 1/2 tsp. salt. Whisk in 2 1/4 cups very hot water until dry ingredients are moistened. (Add more hot water 1 tsp. at a time.) Knead 3 to 4 times to make a smooth dough.

Reprinted with permission from United Tastes of Texas