Puffy Tacos | America's Test Kitchen

Ingredients

• 12 ounces (340 grams) 85 percent lean ground beef
• 1/2 russet potato (4 ounces/113 grams), 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/283 grams) 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