Puffy Tacos Recipe: How to Make Puffy Beef Tacos

For the taco shells:

• Canola oil, for frying
• 1 pound fresh masa, or 1½ cups masa harina mixed with 1 cup warm water (covered to rest for 15 minutes)
• 1 teaspoon kosher salt

For the filling:

• 1 tablespoon olive oil (or vegetable oil)
• 1 medium white onion, diced
• 1 jalapeño, seeds removed, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon coriander
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 2 tablespoons chili powder
• ½ teaspoon chipotle chile powder
• 2 pounds ground beef
• 15 ounces canned chopped fire-roasted tomatoes
• ¾ teaspoon salt, plus more to taste

For serving

• 2 cups finely shredded iceberg lettuce
• 8 ounces shredded cheddar cheese
• 2 Roma tomatoes, small diced
• ⅓ cup sour cream
• ¼ cup coarsely chopped fresh cilantro
• 2 limes, cut into wedges

1. 1

   Fill a Dutch oven with 3 inches of oil and heat over medium-high heat to 375 degrees Fahrenheit. Roll the masa into 2 tablespoon-sized balls. Working one at a time, press dough balls into a thin round using a parchment paper-lined tortilla press.

2. 2

   Transfer the masa round to hot oil and cook until it floats to the surface and starts to puff, about 10 seconds. Using a metal spatula, gently press the middle down to create a taco shell shape. Cook until lightly golden brown and crisp, about 15 seconds more. Remove the shell from the oil, gently dripping off any excess oil, then transfer to a wire rack set over a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat with remaining masa.

3. 3

   Heat the olive oil in a medium skillet over medium-high heat. Add the onions and jalapeños and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add the garlic, coriander, cumin, oregano, salt chili powder, and chipotle chile powder and stir until fragrant, about 30 seconds.

4. 4

   Add the ground beef and cook, breaking up with a wooden spoon, until well browned, about 5 minutes. Add 1 cup water and canned tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a boil and reduce heat to simmer. Cook until liquid is reduced and thickened, about 15 minutes. Season with salt to taste.

5. 5

   Spoon the beef mixture into the taco shells and top with lettuce, cheese, tomatoes, sour cream, and cilantro. Serve immediately with lime wedges alongside for squeezing over the top.

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