• Beef
• 3 T olive oil
• 2 lbs ground beef
• 2 small white onions, diced
• garlic, minced
• ⅓ c chili powder
• 3 ½ t paprika
• 5 t ground cumin
• chili flakes
• 1 t mexican oregano
• 2 c chicken broth
• ¾ c tomato sauce
• 5 t brown sugar
• 2 T apple cider vinegar

• Sauce
• 1 ½ c tomato sauce
• 4 dried guajillo chilis
• 1 ¼ c water
• 5 t sugar
• 3 ½ t paprika
• 2 t garlic powder
• 1 t cumin
• 1 t mexican oregano
• 2 ¾ t onion powder
• 2 t salt
• ⅓ c apple cider vinegar

• Tortillas
• 12-16 corn tortillas
• neutral oil

In dutch oven over medium heat, add oil and beef with salt. Break the beef into very small pieces. Cook until browned.

Add onions and garlic with salt. Cook until onions are translucent.

Add chili powder, paprika, cumin, chili flakes, and oregano. Stir to combine and cook briefly until fragrant.

Add chicken broth, tomato sauce, brown sugar, vinegar, and some salt. Bring to simmer. Cook until thickened, about 15 minutes. Taste and season.

While beef is cooking, prepare the sauce. Seed and wash chilies. Bring water to a boil and remove from heat. Soak chilies until soft.

In blender, place chilies and 1 ¼ c water (from soak), and remaining ingredients. Blend until smooth. Add water if too thick - but don't make too thin!

Preheat oven to 185° F.

In 10" pan, add about 1" of oil and heat to 325° F.

Fry one tortilla at a time, doing one side for 25-30 seconds and then flipping. Cook the other side until bottom is golden brown. Flip again and fry until crunchy, probably 30-60 seconds.

Assemble and garnish to taste.

Preparation time: 15 minutes

Cooking time: 1 hour (unless you are super good at multitasking and having the times all work out)

Brian Lagerstrom