Ingredients:

  • 2 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Crushed Red Pepper Flakes
  • 1 tsp Sea Salt
  • 0.5 tsp Freshly Cracked Black Pepper
  • 1 lb Ground Beef (85/15 blend)
  • 1 tbsp Tomato Paste
  • 0.5 cup Beef Broth
  • 1 tsp Apple Cider Vinegar
  • 12 Corn Tortillas

Instructions:

  1. Mix 2 tbsp Chili Powder, 1 tsp Cumin, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Oregano, 0.5 tsp Red Pepper Flakes, 1 tsp Salt, and 0.5 tsp Black Pepper in a small bowl. Note: Mixing ahead prevents some spices from burning while you measure others.
  2. Place 1 lb Ground Beef in a large skillet over medium high heat. Cook 5-7 minutes until no pink remains, breaking it up with a spatula.
  3. Tilt the pan and spoon out most of the grease, leaving about 1 tbsp of fat for flavor.
  4. Sprinkle the spice mix over the meat. Sauté for 1-2 minutes until the aroma is fragrant and intense.
  5. Stir in 1 tbsp Tomato Paste. Cook for 1 minute until it darkens in color.
  6. Pour in 0.5 cup Beef Broth. Simmer for 3-5 minutes until the liquid reduces into a thick sauce.
  7. Stir in 1 tsp Apple Cider Vinegar and remove from heat.
  8. Warm 12 Corn Tortillas in a dry pan or over an open flame until they are pliable and slightly charred.
  9. Fill each tortilla with the meat and your favorite toppings.