BY NEVAEHA CRISP
Staff Writer
Total Time: 1 hour 15 minutes
Prep Time: 45 minutes
Cook Time 30 minutes
6 Servings
Ingredients:
- ¾ cup of peanut oil
- 12 (6inch) yellow corn tortillas
- 16-ounce ground sirloin
- 1 medium onion, chopped
- Kosher salt for seasoning and 1 teaspoon for beef
- 2 cloves garlic, minced
- ⅔ cup low sodium beef broth
- 6 ounces panela cheese, crumbled
- 12 pickled jalapeno slices
- 1 cup shredded iceberg lettuce
- ½ cup of fresh cilantro leave
- 1 large tomato (optional)
Taco Potion:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons cornstarch
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon hot smoked paprika
- 2 teaspoons of kosher salt
Directions:
- Heat the peanut oil in a cast iron skillet over medium heat. Fry the tortilla for 30 seconds on each side, sprinkle shells with kosher salt
- Drain some of the peanut oil and add the onion and cook until the onions are light brown around the edges 3-4 minutes.
- To that pan add the ground meat, 1 teaspoon salt, and the garlic, and cook until browned 3-4 minutes.
- Add the ¨Taco Potion¨ bring to a simmer and the beef broth add for 2-3 minutes until the sauce is thickened.
- Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes(optional), and cilantro.
- Serve immediately. ENJOY!