- 1 tablespoon vegetable oil
- 1 onion (about 1 1/2 cups) minced
- 2 garlic cloves minced
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 pound extra-lean ground beef
- 3 Oz tomato paste
- 1 cup chicken or beef broth
- 1 tablespoon cider vinegar
- 16 corn tortillas
- Heat large cast iron skillet on medium high. Add oil and heat to shimmering. Add onion and cook until soft
- Add garlic and spices and cook 30 seconds stirring well into the onion
- Add ground beef. Using stiff spoon, break meat into smallest possible pieces and stir to coat with spices. Cook until browned through, stirring occasionally and breaking chunks apart. About 10 minutes. Drain off fat.
- Add tomato paste and stir into meat about 30 seconds. Add broth and vinegar and simmer for 10 minutes.
- Meanwhile, on cast iron skillet, heat corn tortillas over medium high heat. Cook about 30 seconds a side or until light brown spots appear and tortillas look toasted and warmed through.
- Place on towel lined plate and cover with towel to keep warm while roasting tortillas.
- Serve a small spoon of meat (about 2 tablespoons) in center of tortilla. Fold. Top as desired. Suggestions: shredded cheese, lettuce, tomato, onion, taco sauce or Tapatío hot sauce.
Mama Toni's Family Recipes 