Tacos

The meat is so flavorful.

The fried shells take them over the top.

Ingredients

— we have a person with IBS in our household, so I do this low FODmap style (the alternative uses sautéed garlic and onions in the first step and chili powder rather than my custom/adjustable mix):

1 tablespoon garlic infused olive oil

1 tablespoon ancho chili powder

1 tablespoon new mexico chili powder

1/4 tablespoon chipotle chili powder

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

1 teaspoon salt

1 lb organic lean ground beef

1/2 cup diced tomatoes

1/4 cup tomato paste

1/4 cup chicken broth

2 teaspoons cider vinegar

1 teaspoon light brown sugar

small "raw" corn tortillas (the

🍱

Perfect Health Diet

doesn't want us eating corn, so we're trying out Cassava Grain-Free tortillas — so far my favorites are actually the crunchy ones from Siete and I like the quinoa ones from TJ's)

ghee (for frying the tortillas)

Directions

Combine the spices and salt

Heat the oil in a medium skillet over medium heat until shimmering

Stir in the spice/salt mixture until fragrant ~30 seconds

Stir in the ground beef and cook, breaking it up until no longer pink, ~5 min

Mix together the diced tomato, tomato paste, broth, vinegar, and sugar

Add to the beef and simmer until thickened, ~10 min

While this is happening, assuming you have floppy tortillas, fry them in the ghee one-by-one, shaping them as you go, with the help of tongs.

Don't worry if they're not all hot when you're ready to sit down — my experience is that if you try to keep them warm, they'll end up more tough/chewy than it's worth.

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