To make the taco shells, first knead the masa harina, water and salt into a dough. If the dough sticks too much, it is too wet, then add more masa harina. If the dough crumbles, it is too dry, in that case add water. It does not harm the dough if it is kneaded more often.
Form the dough into balls and flatten them in a tortilla press. It is best to place plastic wrap in the press so that the dough does not stick.
Fry the corn tortilla in a heavy skillet on both sides without grease until the edges lift and are lightly browned.
Deep fry the finished tortillas in enough oil. While doing so, press a wooden cooking spoon into the center to give the taco shells their familiar shape.