Ingredients
1 cup cheddar cheese powder, dehydrated
½ cup tomato powder
3 tsp turmeric powder
⅙ tsp red bell pepper powder
1 tbsp green pepper, granulated or powder
⅛ tsp garlic powder
⅛ cup onion powder
2 tsp nacho chili powder
2 tsp popcorn seasoning, preferably from Kernel Season, nacho cheddar flavored
1 cup masa harina de maiz
⅔ cup hot water
1 lb ground beef
1 cup tomato, diced
1 cup cheddar cheese, shredded
2 cups lettuce, shredded
1 cup sour cream
Taco Bell seasoning, to taste
Preparation
Use a food processor to grind up all the spices and cheese powder. Mix them thoroughly.
Boil water in a pot and measure out ⅔ cup to mix with the masa harina de maiz.
Roll into a ball and wrap it tightly for 30 minutes, then divide the results into four sections.
Roll one section into a ball and put plastic wrap on both sides. Place it on a tortilla press and make thin round pancakes. Repeat with the other dough pieces.
Pour oil into a deep pan and set to heat to medium-high. Once the oil is hot, carefully drop the tortilla dough in and let it cook for a few seconds.
When the tortilla begins to bubble up, immediately use a fork and tong to fold one side over before it hardens to get the shape of the taco. Use the tong to hold up one side, then the fork to separate the other.
Once the shell has hardened in shape, turn it over to cook the other side. Drain on a cookie rack lined with paper towels, then sprinkle the powder on each side.
Place the ground beef in a skillet or pan and cook it on medium-high heat and stir until it’s brown.
Drain and discard excess grease, then add the taco seasoning with ¾ cup of water. Set to low and stir occasionally. Let the meat absorb the seasoning.
Once cooked, fill the taco shell with beef, sour cream, lettuce, shredded cheese and diced tomatoes. Now, your tacos are ready to serve!
