What the hey. I told every one before to go to Henry's Puffy Tacos because they serve more tacos than any restaurant in San Antonio. Also, the mascot for the San Antonio Minor League baseball team just happens to be a person running around in a Puffy Taco costume.
So, I am going to teach the whole bunch of you how to make a puffy taco.
First, as Alton Brown suggests for deep frying turkeys, you get yourself a fire extinguisher. Next, you get the largest steel or iron cauldron available - the wider and deeper, the better.
Then it gets easy. You fill up the container with vegetable oil, at a safe level. Once the oil has come up to regular deep-frying temperature, you take a plain corn tortilla, and, using a very large shallow steel spoon (with a long handle), gently place (horizontally) the tortilla in the oil.
If it is the right temperature, it should puff up in a matter of seconds. Then, immediatley take the spoon and place it in the middle of the tortilla and press down until you have a taco shell shape. Hold it there for a few more seconds, and presto - you have a puffy taco.
In terms of fillings and garnishments, you have a much larger selection of choices than a regular taco, and your guests will think you went to cooking school to learn how to do it.