San Antonio puffy tacos

Step 1: Brown the 1 ⅛ lb beef mince in the 1 tbsp vegetable oil over a medium-high heat for 8 minutes. Add the ½ onion and 2 cloves garlic for 4 minutes, then the 1 tsp ground cumin, 2 tsp chili powder, 1 tsp salt and ½ cup water. Simmer 5 minutes until saucy, the mince fully cooked to 160°F. Keep warm.

Step 2: Mix the 9 oz masa harina, ½ tsp salt and 1 ½ cups warm water into a soft dough like playdough; add a little more water if it cracks at the edges. Divide into 8 balls and keep covered.

Step 3: Heat 4 cm of 3 ¼ cups vegetable oil in a deep frying pan to 375°F. Press each ball between two sheets of plastic in a tortilla press or with a heavy pan to 13 cm.

Step 4: Slide a raw tortilla into the oil; it puffs in seconds. Spoon oil over the top and press a metal spatula into the centre to fold it into a U. Fry 1 minute more, turning, until crisp and golden. A common mistake is thick masa, which won't puff.

Step 5: Drain upside down on paper and fill at once with the beef, 3 ½ oz shredded lettuce, 2 tomato, 2 ⅛ oz grated cheese and ½ cup salsa.