Ingredients
The following ingredients have 5 Servings
- 2 teaspoons grapeseed or olive oil
- 1 small onion, finely chopped to yield a scant cup
- 3 medium cloves garlic, minced
- 2 tablespoons chili powder, see notes above
- 1 teaspoon ground cumin
- kosher salt and pepper to taste
- 1 pound chicken thighs, ground or finely chopped or 1 lb. ground beef
- 1/2 cup crushed tomatoes (pureed or slightly chunky)
- 1/2 cup water
- 1 teaspoon sugar
- 2 teaspoons cider (or other) vinegar
- tortillas, see notes above
- shredded cheddar cheese
- shredded Romaine lettuce
- salsa, see notes above
- sour cream, optional
- diced avocado, optional
Instruction
- Heat oil in a large skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground chicken or beef and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Add crushed tomatoes, water, sugar, and vinegar; bring to simmer.
- Reduce heat to medium-low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Taste, adjust seasonings with salt and pepper. This can be done up to 3 days in advanced and reheated slowly before serving.
- For taco night: Wrap tortillas in foil, and place in a 350ºF oven for 15 minutes or until warm. Sometimes I just toast them in the toaster. Remove from oven, and transfer to tea towel to keep warm. Place chicken, shredded cheese, lettuce, salsa, sour cream, and avocado in bowls. Start assembling.
