Beef Taco

By sarah_carroll

Ingredients

• Taco Potion #19:
• 3/4 cup peanut oil
• 12 (6-inch) yellow corn tortillas
• Kosher, for seasoning, plus 1 teaspoon for beef
• 1 medium onion, chopped
• 16 ounces ground sirloin
• 2 cloves garlic, minced
• 1 recipe Taco Potion #19, recipe follows
• 2/3 cup low-sodium beef broth
• 6 ounces panela cheese, crumbled
• 12 pickled jalapeno slices
• 1 cup shredded iceberg lettuce, optional
• 1 large tomato, seeded and chopped, optional
• 1/2 cup fresh cilantro leaves, optional
• Special equipment: heavy duty aluminum foil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons cornstarch
• 2 teaspoons kosher salt
• 1 1/2 teaspoons hot smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
• Yield: 1/4 cup plus 2 tablespoons

Preparation

Step 1

Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.