2 a.m. Tacos
Ingredients
: ¼ cup plus 1 teaspoon avocado oil, divided use
: 1 pound ground beef
: 1 teaspoon salt
: 1 tablespoon chile powder
: 2 teaspoons onion granules
: 1 teaspoon garlic powder
: ½ teaspoon ground cumin
: ¼ teaspoon cayenne pepper
: ¾ cup refried beans
: 1 teaspoon fresh lime juice
: 6 slices American cheese, sliced in half diagonally
: 12 corn tortillas
: 1½ cups shredded iceberg lettuce
: Hot sauce of your choice
Directions
1. In a large skillet over medium heat, heat 1 teaspoon avocado oil. When the oil is hot, add the ground beef, salt, chile powder, onion granules, garlic powder, cumin and cayenne. Cook, using a spatula to break up the
ground beef, until the beef is cooked through and lightly browned, 7 to 8 minutes. Add the refried beans and lime juice and stir to combine.
2. Transfer the beef mixture to a blender and blend for 10 to 20 seconds, until it is a uniform consistency —what I like to call “meat paste.”
3. To assemble each taco, lay a triangle of American cheese on one half of a tortilla. Spread 2 tablespoons of the meat filling over the top of the cheese, being careful not to spread the meat all the way to the edge.
4. Repeat with the remaining tortillas, cheese and meat filling.
5. Line a plate with a few layers of paper towels and place it near the stovetop.
6. Pour the remaining ¼ cup avocado oil into a small skillet and heat over medium-high heat. When the oil is hot, place a tortilla flat in the pan and let it sit for 15 to 20 seconds, until the tortilla becomes pliable. Fold the empty side of the tortilla over the top to create the “taco shape.” Cook the taco for 10 seconds more, then flip it and cook the other side for 20 to 30 seconds, until the shell has crisped up and is lightly browned. Immediately transfer the taco to the paper towellined plate to drain.
7. Gently open the taco and fill it with 2 tablespoons of the shredded lettuce and hot sauce to taste. Repeat with the remaining tacos. Serve hot.