Classic Ground Beef Hardshell Tacos

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  ½ lb or 227g

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  1 clove or 3g

• Adobo

  Castella

  100g

• Adobo

  Castella

  3 teaspoon or 300g

• Chili powder

  Spices

  100g

• Salt

  Table

  ¼ tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Lettuce

  Green leaf, raw

  100g

• Monterey cheese

  Includes Pepper Jack

  100g

• Guacamole

  Nalley

  100g

Directions

1. Roughly chop 1/2 onion
2. Saute onion in a dollop of oil over medium-high heat for a few minutes
3. Add ground beef and cook until browned
4. Drain any fat if you want
5. Add 1 clove minced garlic and saute briefly
6. Add 1 minced chipotle and 1 Tablespoon adobo sauce
7. Add 1-2 teaspoons chili powder (I used New Mexican)
8. You can optionally add dashes of cumin, oregano and black pepper
9. Add 1/4 teaspoon of salt and a couple Tablespoons of water. Let simmer over medium heat. By the time you gather all the taco fixings the meat will be ready. Take a final taste for seasoning (I added another pinch of salt to this batch).
10. For the taco shells, start by warming up corn tortillas in the oven or microwave. Lightly brush with a neutral oil (or cooking spray) and drape over two oven rungs for 10-12 minutes at 375F
11. Serve with diced tomatoes, chopped lettuce, shredded cheese and guacamole (optional)
12. (source: https://www.mexicanplease.com/classic-ground-beef-hardshell-tacos/)

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