Puffy ground beef tacos recipe

Make the taco filling
In a skillet over medium heat add the oil and heat. Add the onion and chilli peppers and cook until soft, for about 10 minutes. Add the meat and cook until brown, for about 15 minutes. Add the remaining ingredients except the lime juice, season with salt and black pepper to taste, and cook, stirring occasionally, for about 5 minutes. Stir in the lime juice, remove from the heat and set aside.


Make the taco shells
Mix the masa harina, water and salt together until you get a soft ball. Add more water, a little at a time, if the dough is too dry. Knead the dough on a floured surface for 3 to 5 minutes until smooth, then divide it into 16 equal pieces and shape into balls. Press each ball into a flat disk using a tortilla press or a rolling pin and keep covered with a damp cloth.

Heat up two inches of the vegetable oil in a pot or skillet to 350 degrees F (175 degrees C). Slowly place each of the tortilla disks into the hot oil. The tortilla should immediately start to puff. After 4 to 5 seconds, press the tortill along the center to form it like a V shape (the taco shape). Cook the taco for about 20 seconds per side, remove and drain on a paper towel.

Assemble the tacos
To make the tacos, stuff each tortilla with the beef mixture, lettuce, tomatoes, salsa and grated cheddar cheese. Serve immediately.