| Ingredients: 2 Teaspoon(s) oil, vegetable 1 small minced onion, yellow 1 Tablespoon(s) minced (about 3 cloves) garlic 2 Tablespoon(s) chili powder 1 Teaspoon(s) ground cumin 1 Teaspoon(s) ground coriander 1/2 Teaspoon(s) oregano 1/4 Teaspoon(s) cayenne pepper 1/2 Teaspoon(s) salt 1 Pound(s) 90% lean beef, ground 1 Can(s) chicken broth 2 Teaspoon(s) vinegar, apple cider 1 Teaspoon(s) sugar, brown 1 Pinch(s) freshly ground black pepper 2 Tablespoon(s) tomato paste |
Directions:
Heat oil in a skillet. Add the onions and cook, stirring occasionally, about 4 minutes. Add garlic, spices, and salt, sirring constantly for about 30 seconds. Add the ground beef and cook, breaking up the meat and scraping the bottom of the pan. Add tomato sauce, broth, vinegar and brown sugar. Bring to a simmer and then reduce heat and continue to simmer until sauce is reduced and thickened, about 10 minutes. You may reserve up to half of the can of broth if you don't want to wait as long for the sauce to reduce. Adjust seasoning, and keep warm until served in tacos. While the meat is reducing, toast the taco shells at 325 for 5 mminutes. Chop an onion finely. Allow the shredded cheese to come up to room temperature. Arrange the available salsas. |