I’ve really been on a taco kick lately. Matt and I don’t love spicy food which is great because we like about the same amount of spice on most things.
When I was dating Matt I was relieved to find that he liked the same amount of spice as I do. These tacos were awesome, they have a little more spice than we usually like but it was so good!
2 tablespoons vegetable oil
1 medium onion, diced
4 garlic cloves, minced
4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon coriander
2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 1/2 pound 90% lean ground beef (to cut down on grease)
3/4 cup tomato sauce
3/4 cup chicken broth
1 1/2 teaspoons brown sugar
3 teaspoons apple cider vinegar
Canola Oil for frying
1. Heat oil in a medium skillet over medium heat until hot and simmering. Add the onions and garlic and cook until softened, about 4 minutes.
2. Add the spices and a 1/2 teaspoon of salt and pepper, cook, stirring constantly, until fragrant, about a minute. Add ground beef and cook breaking up the meat with a wooden spoon and scraping the bottom to prevent scorching.
3. Add tomato sauce, chicken broth, brown sugar, and vinegar, bring to a simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain until liquid has reduced and thickened. It should take about 10 to 20 minutes. Add salt and pepper to taste.
4. We fried our own corn tortillas, you can buy the store-bought ones. These were so much better! Using tongs shapes them as best as you can by frying one side at a time and flipping and frying the other side.