San Antonio Puffy Tacos with Ground Beef & Shredded Lettuce

Ingredients

• 2 cups masa harina
• 1½ cups warm water
• ½ tsp salt
• 4 cups vegetable oil, for frying
• 1¼ lb Ground Beef
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• ½ cup water, for the filling
• 2 cups Shredded Lettuce
• 1½ cups grated cheddar
• 1 tomato, diced
• Salt and black pepper

Method

1. Mix the masa harina, salt, and warm water into a soft dough with the texture of Play-Doh. If it cracks when you press it flat, add water a tablespoon at a time.
2. Cook the Ground Beef with the onion until browned, add garlic, chili powder, cumin, and oregano, then the water, and simmer 10 minutes to a loose, saucy filling. Season well.
3. Heat 2 inches of oil to 375°F (190°C). Press golf-ball-size dough portions between plastic sheets into 5-inch rounds.
4. Slide one round into the oil. It will sink, then float and balloon up within 20 seconds — the moment it puffs, press the center with a spatula or tongs to fold it into a taco shape and hold it there for 30 seconds.
5. Fry another 45 seconds until pale gold and set but still pliable. Puffy tacos are supposed to be soft-crisp, not shattering. Drain standing up.
6. Fill immediately with Ground Beef, cheese, Shredded Lettuce, and tomato, and eat before the shell surrenders.