Hard shell ground beef tacos, or gringo tacos as I call them, were one of the classics on my family’s dinner table. But I’m leveling up your parents recipe. For these supreme tacos I fry the corn tortillas into an explosively crispy crunchy shell for well-seasoned ground beef (no packets) fresh toppings, and Ortega taco sauce (because nothing I could make speaks to my child brain the way Ortega does. It.Is. Good.

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INGREDIENTS

GARNISHES

8-10 nice corn torillas, I recommend a brand that’s preservative free and refrigerated
2-3 C. Fry oil (canola, soybean, etc)
8oz Pepper Jack (I like to grate it myself)
8oz Extra Sharp Cheddar (again, i prefer to grate it myself)
1 Head Green Leaf Lettuce
Sour Cream
Fresh Tomato
ORTEGA TACO SAUCE!!!!!!!!!



FOR THE SEASONED BEEF
1 TBSP Vegetable Oil
1 medium onion, diced
4 cloves of garlic, minced
20g or 2 TBSP Chile powder
1g or 1 TSP oregano
5g or 2 TSP Cumin
5g or 2 TSP Paprika
1g or 1/4 TSP Chile flake
150g Chicken Broth or rough 2/3 C. ( video says 100g, but i decided to add a few more splashes before the 15 minute simmer)
100g or 1/2 C. Tomato Sauce
15g or 2 TSP Apple Cider Vinegar
10g or 1 TSP Brown Sugar
Salt to taste (1 tsp roughly)





#hardshelltacos #groundbeeftacos #tacosupreme

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