Description
Crispy corn masa shells hold juicy, smoky beef seasoned with cumin, chili, and paprika. A halal-friendly Mexican classic with a satisfying crunch and tangy lime finish.
Ingredients
1 lb ground beef
2 1/2 cups crushed corn masa (masa harina)
1 large white onion, finely diced
1 tbsp tomato paste
1 tbsp chili powder blend
1 tsp ground cumin
1/2 tsp smoked paprika
2 tbsp olive oil
1 cup crumbled cojito cheese (or cheddar)
1 lime, juiced
Instructions
Preheat oven to 400°F (200°C)
In a skillet, sear beef over medium-high heat with 1 tbsp olive oil until browned, drain excess fat
Mix masa harina with 1 tbsp tomato paste, 1/4 cup water, and 1 tbsp olive oil to form a stiff dough
Roll dough into 12 equal balls, flatten each into 4-inch discs
Preheat cast iron skillet over medium heat, cook masa discs 20-30 seconds per side until golden, transfer to baking sheet
Top with 1 tbsp beef mixture, 1 tsp cheese, and a drizzle of lime juice per shell
Bake 8-10 minutes until shells are golden and crisp
Notes
Use ribeye ground beef for extra juiciness
Masa harina is essential for proper shell texture
For extra flavor, toast cumin and chili powder in oil before mixing
Store in airtight container up to 2 days; re-crisp in oven
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Frying/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 140
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg