San Antonio–Style Puffy Tacos

Heat the measured oil in a skillet over medium heat. Add the beef, onion, and potato cut into ¼-inch dice.

Cook for 6 to 8 minutes, breaking up the beef. Stir in the taco seasoning, tomato sauce, and water for the filling.

Cover and simmer for about 20 minutes, until the potato is tender and the beef reaches 160°F. Uncover to reduce any excess liquid.

Mix the masa harina with the warm dough water. Knead until smooth, adding water if crumbly or a little masa if sticky. Cover and rest for 10 minutes.

Divide into equal balls, two per serving. Press between food-safe plastic into 5-inch rounds about ⅛ inch thick. Keep unused dough covered.

Heat 2 inches of frying oil to 350°F in a deep pot, keeping it less than half full. Remove the plastic and lower in one round.

Once it puffs, gently press the center with a long-handled heatproof spoon to form a taco. Fry for 1 to 2 minutes, turning as needed.

Drain on paper towels. Let the oil return to 350°F between shells, then fill with the beef, cheddar, lettuce, tomato, and salsa. Serve immediately.