Ingredients
2 teaspoons vegetable oil
1/2 large white onion, finely chopped (1 1/2 cups)
1 pound ground chuck (80 percent lean)
1 tablespoon minced garlic (1 to 2 cloves)
2 medium tomatoes, coarsely chopped (2 3/4 cups)
1 1/2 teaspoons paprika
1 teaspoon ancho chili powder or pasilla chili powder
1 teaspoon dried oregano
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
3/4 teaspoon ground cumin
1 1/2 cups water
2 teaspoons white vinegar
Vegetable oil, for frying
20 corn tortillas
Shredded iceberg lettuce, for serving
Chopped white onion, for serving
Shredded mild cheddar cheese, preferably longhorn, for serving
Salsa Picante, for serving
Preparation
Make the picadillo: Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned, about 4 minutes. Spoon out excess fat so that 1 tablespoon remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar.
Make the tacos: Heat 1 inch oil in a heavy-bottomed, high-sided skillet until a deep-fry thermometer registers 325 degrees. Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per half. Meanwhile, let finished taco shells rest on a wire rack set over a rimmed baking sheet.
Spoon picadillo into each taco shell, and garnish with lettuce, onion, shredded cheese, and salsa picante.
