Step 1

Combine beef through oregano in a bowl and mix well. Mixture will be wet.

Step 2

Put into a skillet and simmer over medium heat for about 10 minutes, stirring frequently, until meat is mostly cooked. Add masa to thicken. Turn off heat.

Step 3

Warm tortillas on an oiled griddle to soften. Spread about 2 tablespoons filling onto each tortilla and fold over. Press to seal.

Step 4

Cover with plastic wrap and refrigerate tacos for at least 30 minutes and up to 8 hours. (You can also freeze tacos for a few hours until solid, then store in a freezer container for tacos on a whim.)

Step 5

Heat 1 inch of oil in a deep skillet to about 350ºF. Fry 2-4 tacos at a time depending on the size of your pan. Cook them for about 2 minutes on each side until golden and crispy. If you are frying frozen tacos, do not thaw first. Just fry as usual, adding an extra minute or so.

Step 6

Drain tacos on paper for a few minutes.

Step 7

Once cooled slightly, gently open taco and stick in a half slice of American cheese and a sprinkle of lettuce and hot sauce. It’s okay if the shell cracks a little; it will still hold together.

Step 8

Enjoy!