Perfect Puffy Tacos to Brag about every time // Beef ❤️

Ingredients

• 2 cups Maseca Instant Corn Masa Flour (measure loosely, not packed)
• 1 teaspoon Salt (kosher or table salt)
• 1.5 cups Water (warm, about 110°F)
• 1 pound Ground Chuck (80/20) (80% lean, 20% fat for flavor)
• 0.5 Medium Onion (half, diced)
• 0.25 Yellow Bell Pepper (large pepper, quarter, diced)
• 2 Garlic Cloves (large, finely minced)
• 2 Roma Tomatoes (large, diced)
• 1 teaspoon Onion Powder
• 0.5 teaspoon Ground Cumin (freshly ground)
• 1 teaspoon Sweet Paprika
• 0.5 teaspoon Mexican Oregano
• 2 tablespoons Fresh Cilantro (chopped, optional)
• 0.5 cup Water (for filling)
• to taste Black Pepper (freshly ground)
• 1 Avocado (sliced or mashed for topping)
• 1 cup Shredded Lettuce
• 1 cup Shredded Cheese (Mexican blend or cheddar)
• 0.5 cup Salsa (Tatamada or your favorite) (store‑bought or homemade)
• 2 cups Vegetable Oil (for deep‑frying, use a neutral oil with high smoke point)

Instructions

1. Combine Dry Masa Ingredients

   Place 2 cups of Maseca flour into a mixing bowl, add 1 teaspoon of salt, and stir until evenly distributed.

   Time: PT2M

2. Add Warm Water and Knead

   Gradually pour 1½ cups of warm water into the flour mixture while stirring. When the dough comes together, knead with your hands for about 1½ minutes until smooth and pliable, like modeling clay.

   Time: PT3M

3. Shape and Rest Dough Balls

   Roll the dough into a 12‑13‑inch log, cut into 12‑14 equal pieces, and roll each piece into a ball. Place balls on a plate, cover with plastic wrap and a kitchen towel, and let rest while you prepare the filling.

   Time: PT5M

4. Brown the Ground Beef

   Heat a skillet over medium‑high heat, add the 1 lb ground chuck, and break it up with two spoons. Cook until no pink remains, about 5‑6 minutes, then drain excess fat, leaving a thin layer for flavor.

   Time: PT5M

5. Sauté Onion

   In the same skillet, add the diced half‑onion and cook until translucent, about 3 minutes.

   Time: PT3M

6. Add Bell Pepper and Garlic

   Stir in the quarter of a yellow bell pepper and the minced garlic; cook for another 2 minutes until fragrant.

   Time: PT2M

7. Build the Sauce and Simmer

   Add the diced Roma tomatoes, 1 tsp onion powder, ½ tsp ground cumin, 1 tsp sweet paprika, ½ tsp Mexican oregano, chopped cilantro, ½ cup water, salt and pepper to taste. Stir, bring to a gentle simmer, then lower heat to the lowest setting and let it cook slowly for about 10 minutes, stirring occasionally.

   Time: PT10M

8. Flatten Masa Balls into Tortillas

   Place a plastic sheet (or parchment) on a flat surface, put a masa ball on top and press with a tortilla press or the palm of your hand until it’s a thin circle about 6‑7 inches in diameter. Keep the remaining balls covered.

   Time: PT5M

9. Heat Oil for Frying

   Fill a heavy pot with enough vegetable oil to submerge the tortillas and heat to 365°F (185°C) using a thermometer.

   Time: PT5M

   Temperature: 365°F

10. Fry the Tortillas into Puffy Shells

    Carefully slide one flattened tortilla into the hot oil. It will puff up and float within seconds. Gently flip, then press the center lightly with a spatula for about 45 seconds. Remove with tongs and place on a baking sheet lined with paper towels to drain excess oil.

    Time: PT10M

    Temperature: 365°F

11. Assemble the Puffy Tacos

    Fill each puffed shell with a generous spoonful of the beef mixture, then top with shredded lettuce, cheese, sliced avocado (or guacamole), and a drizzle of salsa.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

15 g

Carbohydrates

30 g

Fat

16 g

Fiber

4 g