Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 3/4 cup water, divided
  • 2 tbsp masa harina
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp beef bouillon paste
  • 1/4 tsp granulated sugar
  • 12 hard corn shells or soft flour tortillas
  • 2 cups shredded iceberg lettuce
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream

Instructions:

  1. Place the raw beef in a cold skillet and add 1/4 cup of the water.
  2. Turn heat to medium. Use a potato masher to pulverize the meat until it resembles fine, uniform granules.
  3. Cook for 5-7 minutes. You want to cook the meat through until no pink remains, but do not let it get crispy or dark brown.
  4. Tilt the pan and remove all but about 1 tablespoon of the rendered fat.
  5. Add the chili powder, cumin, onion powder, garlic powder, salt, smoked paprika, bouillon paste, and sugar.
  6. Stir the spices into the meat for 1 minute until the kitchen smells intensely fragrant.
  7. Whisk the masa harina into the remaining 1/2 cup of water until smooth.
  8. Pour the masa mixture into the pan. Stir constantly until the liquid bubbles and thickens into a glossy glaze.
  9. Reduce heat to low and simmer for 5 minutes. The sauce should cling to the meat until it is velvety and no longer runny.
  10. Fill your shells with 2-3 tablespoons of beef, followed by lettuce, cheese, and a dollop of sour cream.