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Pdf1 tbsp vegetable oil (+1 cup for frying)
1 white onion, diced
2 cloves garlic, minced
2 cans stewed tomatoes, liquid reserved
1 pound ground beef
1 tbsp tomato bouillon
1 tsp ground cumin
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
6oz beer (or broth)
Add 1 tbsp of vegetable oil to a pan over medium heat.
Add the diced onion & sauté until translucent.
Add the ground beef and cook until browned.
Add the garlic, tomato bouillon, and seasonings and mix well to combine.
Add the reserved liquid from the stewed tomatoes to the pan, along with the beer (or broth).
Bring to a simmer, cover, reduce the heat to low and let simmer 30 minutes covered.
Remove the lid, stir the mixture, and let simmer for an additional 30 minutes uncovered until the liquid fully reduces.
Preheat the oven to 170°F (or lowest temperature setting) and place a paper towel lined sheet pan on the rack.
In a large pan, heat the remaining vegetable oil to 350°F.
Add 2 tbsp of the ground beef mixture to each tortilla and fry until crispy.
Store tacos in the oven until ready to serve.
Add the stewed tomatoes to each taco & add your favorite taco toppings.