Beef Tacos

1 tablespoon vegetable oil

1 onion, minced

3 garlic cloves, minced

2 tablespoons chili powder (adjust to your personal taste)

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

Salt

1 pound  ground beef

1/2 cup smooth canned tomato sauce

1/2 cup low sodium chicken broth

2 teaspoons cider vinegar

1 teaspoon light brown sugar

8 taco shells/tortillas etc.

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about five minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about ten minutes. Season with salt to taste. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Recipe from The America’s Test Kitchen Family Cookbook