TACOS GRINGOS (FULL VERSION)

2 pounds 80-20 (80 percent lean, 20 percent fat) ground beef, browned

2 tablespoons premium chili powder

1 medium white onion, chopped small 4 cloves garlic, minced 1 tablespoon double-concentrated tomato paste 2 tablespoons grapeseed oil 2 teaspoons paprika 2 teaspoons salt 2 teaspoons fresh ground black pepper

1 teaspoon fresh ground toasted cumin seeds (or ground cumin) / teaspoon ground Mexican 1

4 oregano

1 1/2 cups water, beef, chicken or vegetable broth •Mix all dry ingredients and set aside. •Heat oil in a skillet over medium flame. When oil is hot, add onions and toss in oil. Then spread the onions across the surface as evenly as possible, lower flame to medium-low and let sweat for 15 minutes.

•Mix in minced garlic, spread the mixture and sweat another five minutes. Then add the tomato paste and repeat.

•When the mixture is soft enough that the onions can be mashed into pulp, the sofrito is done. Now add the broth, browned beef and dry ingredients.

•Bring mixture to a boil then reduce to a medium simmer. The tacos are done when the liquid has reduced out, between 10 and 20 minutes.

•Serve with warm taco shells, hot sauce, sour cream, sliced or mashed avocado, sliced tomatoes, diced onion, shredded lettuce and cheese.