Ingredients

The following ingredients have 16 Servings
  • 2 cups masa harina
  • 1 1/4 cups water
  • 1/4 teaspoon salt
  • Vegetable oil, for frying
  • 2 tablespoons vegetable oil
  • 1/2 medium-yellow onion, chopped
  • 3 jalapeño peppers, seeded and chopped
  • 3 cloves garlic, minced
  • 2 pounds ground beef
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 2 tablespoons chopped cilantro
  • 1/2 cup your favorite salsa
  • 1 tablespoon of lime juice
  • Shredded cheese, for serving
  • Shredded lettuce, for serving
  • Diced tomatoes, for serving

Instruction

  • To make the taco shells, mix masa harina, water, and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
  • Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin. Keep pressed discs covered with a damp cloth.
  • Heat up 2 inches of oil in a pot or skillet to 350°F. Gently place a disc in the hot oil and it should immediately start to puff. After 5 seconds, with a spatula, make an indention in the center so it forms a V shape.
  • Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).Remove from oil and drain on a paper towel.
  • To make the tacos, for the meat, heat the oil in skillet on medium heat. Throw in onions and jalapeños, and cook for about 10 minutes. Add garlic, and cook for 1 more minute.
  • Stir in the beef, chili powder, cumin, oregano, salt, pepper, cayenne, cilantro, and salsa until well combined. While stirring occasionally, cook the meat until meat it’s browned, about 15-20 minutes. Taste and adjust seasonings, then stir in the lime juice.
  • To serve, stuff into shells, then top with shredded cheese, lettuce, and diced tomatoes.