Make the masa dough: In a bowl, using a fork whisk masa harina, wheat flour, baking powder, and salt. Once incorporated, pour in warm water gradually as you knead the dough with your hands until a smooth ball comes together. If the dough is too dry, add more warm water, but one tablespoon at a time. In your palms, form a small 1" (it is better to make small tortillas as they will fry faster and absorb less oil, but feel free to make larger tortillas if you so desire) masa dough ball, place it in a tortilla press lined with plastic sheets or cling film, and flatten to form tortillas as thin as possible. If you don't own a tortilla press, you can always roll them out with a rolling pin or flatten and shape with your hands.
Fry the puffy tacos: In a pot over medium-high heat, heat plenty of peanut oil. Once bubbly and hot, drop tortillas in pairs. The tortillas will initially sink and then they will rise to the surface. Fry tortillas spooning hot oil over so they puff up, for about a minute, until large bubbles form. Once they start puffing up, carefully press the sides of each puffy taco shell with two spatulas to shape them, without breaking them and/ot letting the air out. This could be challenging at first, but it will get easier as you make progress. Drain on a paper towel-lined plate. Keep warm.
Make the Machaca con Huevo: In a large skillet saute the chopped onion for 1 - 2 minutes over medium heat. Add the chopped Jalapeno and fry together for another minute. Add the Machaca, and fry 30 seconds-1 minute, stirring constantly. Lightly beat the eggs together in a bowl, salt and pepper to taste and then pour into skillet with the Machaca meat mix. Stir until eggs are cooked and fluffy.
Assemble the tacos: fill the puffy taco shells with the warm Machaca con Huevo, garnish and dollop with your favorite sauce. Enjoy!
