Beef Tacos

Prep Time: 10 minutes                                    Cooking Time: 20-30 minutes
Number of Servings: 4 servings

Ingredients:

2 tablespoons (30 mL) olive oil
1 pound (450 – 500 g) lean ground sirloin
1 onion, finely chopped or grated
3 garlic cloves, minced

1 ½-2 tablespoons (25-30 mL) chili powder, preferably a combination of chipotle, ancho chili
and/or regular chili powders
1 tablespoon (15 mL) ground cumin
2 teaspoons (10 mL) hot smoked paprika
1 teaspoon (5 mL) ground coriander
¼ teaspoon (1.5 mL) cayenne pepper
½ teaspoon (2.5 mL) dried oregano
1 teaspoon (5 mL) dry mustard
¾ teaspoon (3 mL) Kosher salt
½ teaspoon (2.5 mL) freshly ground pepper
1 ½ teaspoons (7 mL) cornstarch

½ – ¾ cup (125 -185 mL) beef broth

¼ cup (45 mL) chopped fresh cilantro
Extra salt and pepper, if needed

Soft or Crunchy tortilla/taco shells
Chopped fresh tomatoes
Grated Cheddar Cheese
Guacamole ^[1], Corn Relish ^[2], Salsa, and Sour Cream

Method:

1. Heat oil in large sauté pan. Add beef and sauté until it is broken up, and no longer pink (thoroughly cooked) – about 15-20 minutes.
2. Reduce heat a little, and add the onion. Sauté at low heat for a few minutes until soft and fragrant. Add garlic.       Saute an additional minute.
3. While meat is cooking, combine the dry seasonings in a small bowl – mix thoroughly. Add the seasonings to the beef mixture. Heat through and add broth. Start with ½ cup of broth, adding more if the mixture is too thick.
4. Cook minimally. Just before serving, stir in cilantro and adjust seasonings as needed.
5. Serve in cheddar-lined taco shells or wrap the mixture in a tortilla shell, or in lettuce leaf cups. Serve along with fresh tomatoes, some salsa, sour cream, or guacamole.   Ole!
   

Comments and questions are always welcome     alex@chilipeppersandpears.com ^[3]