Hard Shell Ground Beef Tacos

Ingredients

• 12 corn tortillas, 6 inch
• 2 cups vegetable oil, for frying
• 1 1/4 lb ground beef, 85/15
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 1/4 teaspoons kosher salt
• 1 tablespoon tomato paste
• 3/4 cup beef broth
• 2 cups shredded iceberg lettuce
• 1 1/2 cups shredded sharp cheddar
• 2 Roma tomatoes, diced
• 1/2 cup sour cream
• 1/2 cup hot sauce or taco sauce

Before you cook

• Finely chop the onion and mince the garlic.
• Shred the lettuce and cheddar and dice the tomatoes.
• Set a wire rack over a sheet pan for draining the shells.

Steps

1. Heat the oil in a skillet to 350 degrees F, about 1/2 inch deep.
2. Slide a tortilla into the oil and fry it flat for 20 seconds until it stops bubbling hard.
3. Fold the tortilla in half with tongs, holding the fold open about two inches, and fry for 30 seconds.
4. Turn the shell and fry the other side for 30 seconds until crisp and pale gold.
5. Stand the shell upside down on the rack to drain and repeat with the rest.
6. Pour off all but 1 tablespoon of the oil and set the skillet over medium-high heat.
7. Add the ground beef and cook for 7 minutes, chopping it into fine crumbles.
8. Add the onion and cook 4 minutes until soft.
9. Stir in the garlic, chili powder, cumin, paprika, oregano and salt and cook 1 minute.
10. Add the tomato paste and cook 1 minute more so it darkens.
11. Pour in the beef broth and simmer for 6 minutes, until the beef is glossy and just barely saucy.
12. Fill each shell with beef, then lettuce, cheddar and tomato.
13. Serve the tacos with sour cream and hot sauce on the side.