Makes 4 servings - 3 or 4 tacos per person, 10mg per person
Takes about an hour
1.25 pounds ground beef
1 large onion, diced
3 jalapenos, diced and seeds removed
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
1/4 teaspoon coriander
1/2 teaspoon smoked paprika
1 pinch cinnamon
1 tablespoon red vinegar
1 tablespoon honey
2 cups beer, stock or water
1 teaspoon Madre Girl Scout Cookies Butter
16 taco shells, soft or hard
Taco toppings: cheese, salsa, lettuce, sour cream
Cook the beef in a frying pan on high heat for about 8-10 minutes until browned, cooked through, and broken up. Remove the beef from the pan with a slotted spoon and put into a bowl. Remove excess fat from the pan, leaving about a tablespoon or two.
Add the onions and jalapeno to the pan and cook for about 10 minutes until lightly browning on the edges. Add the garlic and cook 2 minutes.
Add the beef back to the pan along with all the spices. Cook 3 minutes.
Add the vinegar, honey, and beer, stock, or water to the pan. Stir well to combine and allow to simmer on low for about 20 minutes for all the spices to combine and the excess liquid to reduce.
Add in the butter and stir to combine. Cook about 2 minutes. Remove from heat and serve with the taco shells and toppings.