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Ingredients
2 | tablespoons | olive oil |
1 1⁄2 | cups | onion finely chopped |
3 | tablespoons | minced garlic |
3 | tablespoons | ground cumin |
2 | pounds | ground beef |
1 | teaspoon | ground chipotle pepper |
1 1⁄2 | teaspoons | kosher salt |
2 | cups | beef broth |
1⁄4 | cup | tomato paste |
12 to 16 | to | taco shells or warmed soft tortillas as desired |
Grated Monterey Jack or Cheddar for garnish | ||
Diced tomatoes for garnish | ||
Minced jalapenos for garnish | ||
Sour cream for garnish | ||
Shredded iceburg lettuce for garnish | ||
Guacamole recipe follows, for garnish | ||
Salsa recipe follows, for garnish | ||
Chopped red onion for garnish | ||
3 | ripe avocados peeled and cut into 1/2-inch pieces | |
3 | tablespoons | finely chopped yellow onion |
3 | cloves | garlic minced |
1 | tablespoon | freshly minced cilantro leaves |
2 | tablespoons | fresh lime juice |
1⁄2 | teaspoon | salt |
4 | large | tomatoes about 21/2 pounds, seeded and roughly chopped |
1 | cup | chopped white onions |
5 | teaspoons | minced garlic |
4 | serrano peppers stems and seeds removed, minced | |
1⁄4 | cup | chopped fresh cilantro |
2 | tablespoons | fresh lime juice |
1⁄2 | teaspoon | salt |
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