Puffy tacos with ground beef and salsa

Salsa: blend 4 raw roma tomatoes, 3 red jalapenos, 3 chile arbol, 3 garlic cloves, salt, the juice of half a lime and a third of a cup of tomato sauce until smooth.

Transfer to a bowl, add diced onion, cilantro and a pinch of oregano; mix, taste for salt and adjust. Refrigerate until serving.

Mix 4 cups of maseca with 1 1/2 teaspoons salt by hand, slowly adding hot water until the masa is hydrated: a small pressed ball should not crack at the edges; if it does, add more water.

Knead about five minutes until smooth.

Cover completely with a damp paper towel and rest at least 15 minutes.

Divide the dough into small balls; press each between parchment paper with a tortilla press or a heavy flat lid until flat and even.

Fry each tortilla in hot oil over medium heat; once it puffs, flip it, fold one side and hold, then the other, until it holds a taco shape; fry until golden on both sides.

Drain off the oil, set a paper towel inside the shell and repeat with the rest.

Heat a little oil in a pan over medium heat; saute one roma tomato, one jalapeno and half an onion a couple of minutes.

Add the ground beef and break it up; add the minced garlic and the spices, mix and cook about seven minutes until the beef is fully cooked.

Remove any grease; season with about 10 dashes of maggi jugo, a quarter cup of tomato sauce and the juice of half a lime. Taste for salt and cook a couple more minutes.

Remove the paper from the shells, fill with the meat and queso oaxaca, then top with lettuce, crema mexicana and the salsa.