Puffy Tacos

Name: Puffy Tacos
Ingredients: 3 tablespoons vegetable oil, plus more for frying; 2 lbs boneless beef chuck, finely chopped; 1 small yellow onion, peeled and minced; 1 green bell pepper, stemmed, cored, and minced; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; salt & freshly ground black pepper; 1 waxy potato, peeled, diced, and parboiled; 3 tablespoons tomato paste; 2 cups masa harina flour, haraina; 1 1/4 cups warm water; 1 ripe tomatoes, stemmed, cored, and diced; 1/4 head iceberg lettuce, sliced

13 ingredients

1 steps

Ingredients

3 tablespoons vegetable oil, plus more for frying
2 lbs boneless beef chuck, finely chopped
1 small yellow onion, peeled and minced
1 green bell pepper, stemmed, cored, and minced
1 teaspoon ground cumin
1/2 teaspoon garlic powder
salt & freshly ground black pepper
1 waxy potato, peeled, diced, and parboiled
3 tablespoons tomato paste
2 cups masa harina flour, haraina
1 1/4 cups warm water
1 ripe tomatoes, stemmed, cored, and diced
1/4 head iceberg lettuce, sliced

Directions

1

["For corn tortillas:", "Put masa harina into a medium bowl. Add 1 1/4 cups warm water and stir until a dough forms. Turn out onto a work surface and knead until smooth.", "Divide dough into 8 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 4 1/2\" disk. (Alternatively