Puffy Tacos

Name: Puffy Tacos
Yield: Serves 6 to 8
Cuisine: Southwest (Tex-Mex)
Ingredients: 12 ounces, 85 percent lean ground beef; 1/2 russet, potato (4 ounces), peeled and cut into 1/4-inch pieces; , Salt and pepper; 1 , onion, chopped fine; 1 small, green bell pepper, stemmed, seeded, and chopped fine; 3 , garlic cloves, minced; 1 1/2 teaspoons, ground cumin; 2 teaspoons, all-purpose flour; 3/4 cup, water; 2 1/2 cups (10 ounces), masa harina; 1 teaspoon, salt; 1 2/3 cups, warm water; 2 quarts, vegetable oil; , shredded iceberg lettuce; Chopped, tomato; , shredded sharp cheddar cheese; , Hot sauce

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Appears in Cook's Country October/November 2015, Cook's Country TV

Main Courses

Southwest (Tex-Mex)

Beef

Light, crisp taco shells are the defining feature of this San Antonio specialty.

SERVES6 to 8

TIME1½ hours

has video

WHY THIS RECIPE WORKS

A San Antonio favorite, puffy tacos are traditionally made by deep-frying and shaping fresh masa de maíz (finely ground hominy) until it puffs into a light, crispy taco shell. We use dried masa harina and mix it with warm water to form a pl...

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