Puffy Tacos

There is a place here in Des Moines, Ia. called Tasty Tacos that makes a puffy soft taco that is approx 1/4-1/2 inch thick and is chewy.

It almost looks maybe like a yeast leavened type of bread.
They are not Indian fry bread, pita,gordita or a chalupa…

Any ideas would be greatly appreciated!!!

This is all I could find:
found at: http://www.hungrybrowser.com/phaedrus/m022401.html
Puffy Tacos

2 cups fresh masa OR instant corn flour (Maseca or Quaker masa harina)
1 1/3 cups warm water (if using instant masa)
1/4 cup lard
2 tablespoons baking powder
2 tablespoons Bolners fajita seasoning
tortilla press
comal or flat griddle heated to 375 degrees
hot oil (375) for frying

Mix the fresh masa or masa harina corn flour with the baking powder and
fajita seasoning Add the warm water to form a soft dough. Work in the
‘warmed’ lard.
To warm the lard, microwave 10 seconds at a time until it is soft but
not melted.
If the mixture seems too crumbly, add more water a little at a time.
If the dough sticks to your hand, it is too wet and you will need to add
a little more masa. When the dough feels ‘just right’- not too wet and
not too crumbly, then put into a plastic bag, seal, and let stand, for
20 minutes.
Pinch off a piece of the dough about 1 1/2 inches and form into a smooth
ball with the palms of your hands. Keep the remaining dough in the plastic
bag to prevent from drying out.

Open the tortilla press and lay a piece of plastic wrap or sandwich bag
on the bottom half. Next, place a single ball of dough on the plastic in
the center and place another piece of plastic wrap (or sandwich bag) on
top of the ball and flatten slightly with your hand.
Close the press firmly, then open. Dampen your hands with a little water
and peel the top bag off the tortilla, then lift the bottom plastic bag up
with the tortilla still on it. Transfer the tortilla, dough side down, to
your dampened hand. With your free hand, carefully peel the bag off the
Place the tortilla that is approximately 1/8 inch thick carefully onto the
hot comal and let cook for 20-30 seconds. Turn over and cook for another
20-30 seconds. With a spatula, remove from the comal and gently place in
the hot oil.

Let fry for about 20 -30 seconds, then with a metal spatula or slotted
spoon gently flip the flat tortilla over in the hot oil. Using a pair of
metal tongs or the back of a large metal slotted spoon, place in the middle
and gently push down to form a ‘V’ with the tortilla. Let fry for a about
1 minute, but not until completely crisp.
Remove and drain on paper towels. Fill with your favorites including
refried beans, chicken or beef, lettuce, tomato, onion and grated cheese.

Top with your favorite salsa.