MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Middle-School Tacos
Categories: Beef, Vegetables, Chilies, Herbs, Breads
Yield: 6 servings

2 tb Neutral oil
1 md Yellow onion; peeled, diced
4 cl Garlic; peeled, minced
2 lb Ground beef
2 tb Chile powder
1 tb Ground cumin
2 ts (ea) kosher salt & black
Pepper
2 ts Cornstarch
2 ts Smoked paprika
1 ts Crushed red-pepper flakes;
- more to taste
1 c Chicken or beef broth
12 (to 18) hard taco shells

MMMMM--------------------------TOPPINGS-------------------------------
Grated cheese
Sliced jalapeños
Chopped tomatoes
Shredded lettuce
Sour cream
Guacamole

Place a large skillet over medium-high heat, and add the
oil. When it begins to shimmer, add the onion, and cook
until softened and starting to brown, approximately 5 to
7 minutes.

Add the garlic, and cook for a minute or so to soften,
and then the ground beef. Cook until the beef is
starting to brown, stirring and chopping with a spoon to
break up the meat, approximately 5 to 7 minutes. Pour
off excess fat, leaving only a tablespoon or two in the
pan.

Set oven @ 325°F/165°C.

Add the chile powder, cumin, salt, pepper, cornstarch,
paprika and red-pepper flakes, and stir to combine. Add
the broth, stir, bring to a simmer and cook uncovered
until the sauce has thickened slightly, approximately 4
to 5 minutes.

As sauce cooks, place taco shells on a sheet pan, and
toast in oven until they are crisp and smell nutty.
Serve a few tablespoons of meat in each taco, along with
whatever toppings you like.

by Sam Sifton

Yield: Serves 6

RECIPE FROM: https://cooking.nytimes.com

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