Tacos

By GratefulSea

The original recipe includes frying the tortillas to make the taco shells, and has a how-to video

Ingredients

• Taco Potion #19:
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons cornstarch
• 2 teaspoons kosher salt (eliminate this salt; reviews say it's too salty, and the seasoned beef is enough)
• 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
• Ingredients
• 2 Tblsp peanut oil
• 12 (6-inch) yellow corn tortillas (or 12 taco shells)
• 1 teaspoon Kosher salt for beef
• 1 medium onion, chopped
• 16 ounces ground sirloin
• 2 cloves garlic, minced
• 1 recipe Taco Potion #19
• 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

Details

Adapted from foodnetwork.com

Preparation

Step 1

Heat 2 tablespoons of the peanut oil in a large skillet over 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. (NOTE: Add more salt, to taste.)

Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.