Scale
Ingredients
- 2 tsp. vegetable oil
- 1 medium onion, chopped
- 1 Fresno or jalapeño chile, stem removed, seeded, finely chopped
- 3 heaping Tbsp. taco seasoning
- 1 Tbsp. red pepper flakes
- ¼ cup chili powder
- ¼ cup sweet paprika
- 2 Tbsp. ancho chile powder
- 2 Tbsp. dried oregano
- 2 Tbsp. ground cumin, 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 tsp. freshly-ground black pepper
- 1 cup low-sodium chicken stock
- 1 tsp. kosher salt
- 1 pound of grass-fed beef (80-85% lean)
- Iceberg lettuce, shredded
- 1 tomato, diced
- Fresh cilantro, for garnish
- Guacamole
- (Optional) Sharp cheddar cheese, shredded
Instructions
- Make the taco seasoning (yields about 1 cup): Pulse 1 Tbsp. red pepper flakes in a spice mill, coffee grinder, or mortar and pestle until it becomes a powder. Add all the following spices into a jar and shake, shake, shake: ¼ cup chili powder, ¼ cup sweet paprika, 2 Tbsp. ancho chile powder, 2 Tbsp. dried oregano, 2 Tbsp. ground cumin, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, and 1 tsp. freshly-ground black pepper.
-
Heat oil in a large skillet, preferably cast-iron, over medium heat.
-
Add onion and cook, stirring often, until softened and lightly browned, 8–10 minutes.
-
Add Fresno chile and season with salt and pepper. Cook, stirring, about 1 minute.
-
Add the ground beef breaking up into small pieces and scraping the bottom of the pan, until browned but not cooked through—approximately 6-8 minutes.
-
Add 3 heaping tablespoons seasoning mix and 1 teaspoon kosher salt and stir until incorporated for about 4 minutes.
-
Add 1 cup chicken stock. stir, breaking meat into smaller pieces, and then reduce heat to medium-low. Cook until liquid is reduced and mixture becomes saucy, 7-10 minutes.
- Serve beef mixture in heated hard tacos, top with shredded lettuce, tomatoes, guacamole, and cilantro, and shredded cheese