Per Pound of Meat
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 Tbsp flour
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper before dusting the meat with it.
- Added 2/3 cup of water, mixed it up with the ground beef and let it simmer down.
1 tablespoon vegetable oil
1 onion, minced
3 garlic cloves, minced (I use a tablespoon of the bottled minced garlic)
2 tablespoons chili powder (adjust to your personal taste)
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 pound (90 percent lean) ground beef (or use a higher fat beef and rinse the meat)
1/2 cup smooth canned tomato sauce
1/2 cup low sodium chicken broth
2 teaspoons cider vinegar
1 teaspoon light brown sugar
8 taco shells
Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about 10 minutes. Season with salt to taste. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.
Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly, and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.