Puffy Tacos

Yield

12 tacos

Time

1 hour

Ingredients

Shells

• 2 cups masa harina
• 1½ cups warm water (plus more as needed)
• 1 tsp salt
• ½ tsp baking powder
• Oil for frying (about 2 inches in a deep skillet)

Beef picadillo

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small russet potato, finely diced
• 1 T chili powder
• 1 tsp cumin
• ½ cup tomato sauce
• ¼ cup water
• Salt and pepper

Toppings

• Shredded iceberg lettuce
• Diced tomato
• Shredded cheddar or Monterey Jack
• Salsa or hot sauce

Instructions

1. Picadillo: brown the beef with the onion, drain most of the fat, then add the garlic, potato, chili powder and cumin. Stir in the tomato sauce and water and simmer 15 minutes until the potato is tender and the mix is thick. Season and keep warm.
2. Masa: mix the masa harina, salt and baking powder, then work in the warm water to a soft, Play-Doh-like dough that doesn't crack. Rest 10 minutes covered. Divide into 12 balls.
3. Heat the oil to 375°F.
4. Press each ball in a tortilla press between plastic to about ⅛ inch, about 5 inches across.
5. Slide a raw round into the oil. When it puffs (5–10 seconds), press the center down with a spatula to form a U, and spoon oil over the top. Fry about 1 minute total until golden but still a little chewy. Drain upside down.
6. Fill right away with picadillo, lettuce, tomato and cheese. Serve immediately; they lose their puff fast.

Notes

Fry and fill one at a time for the best texture. A taco-shaped fry basket or two spatulas make shaping easier.