Chipotle Tacos

Mark Priestley

2 tablespoons olive oil
1 1/2 cups onion, diced
3 tablespoons garlic, minced
3 tablespoons ground cumin
2 pounds ground beef
3/4 cup cooking sauce
1 1/2 teaspoons kosher salt
2 cups beef broth
1/2 cup tomato paste
12 Corn Tortillas
1 bunch of cilantro, chopped
1 red onion, diced

 In a sauce pan, heat the olive oil then add onion and cook until translucent.  Add the cumin and garlic and saute for 1 minute, or until fragrant.  Add the beef to the pan and cook until browned, breaking up the pieces into smaller pieces as you stir (about 10 minutes).  Add the cooking sauce, broth, tomato paste and stir together.  Simmer until the liquid has been reduced and remove from heat

As a topping, make the cilantro salsa by mixing together the cilantro and red onion.  

Warm up the tortillas and lay one down, spread the taco meat, and top with cilantro salsa.

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