Puffy Tacos

For ground beef: In a skillet, heat oil over medium high heat. Add onions, sauté until light and translucent, about 3 minutes. Add tomatoes, garlic cloves and serrano chile. Continue cooking for an additional 3 minutes, stirring occasionally. Add ground beef, breaking up with a spoon. Cook until beef is no longer pink and fully cooked. Reduce heat to low. Add salt, pepper, chili powder, cumin, and oregano stir to combine and allow to simmer for 5 minutes.

For puffy tacos: In a bowl combine the masa harina and salt. Slowly add the warm water while mixing until a smooth dough forms, adding more warm water if needed. Pull off pieces of dough and roll them into small balls, place on baking sheet covered with damp towel. In a Dutch oven or large saucepan heat 2 inches of vegetable oil to 350 degrees.

Cut a gallon size resealable plastic bag open down both sides. Lay one side of the plastic over the bottom of the press, place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla press firmly down on the dough to shape tortilla.

Carefully slide the tortilla into the oil. Once tortilla rises to surface, flip then using a metal spoon carefully press center of tortilla to create a taco shell, allow to fry until taco shape forms, about 10 seconds. Carefully remove from oil, place on paper towel lined sheet pan to drain, repeat with remaining.

Fill puffy tacos with ground beef, top with shredded lettuce, diced tomatoes, crumbled queso and crema.

Serves 8

Recipe and photo created by Vianney Rodriguez (@sweetlifebake) for Real California Milk