1 lb wagshire
1 ½ tbsp avocado oil
½ cup chicken broth or water
½ a medium purple onion, finely diced
3 cloves garlic, minced
2 medium jalapeno or serrano peppers, seeded and finely diced
Lime
2 tsp ground cumin
1 tbsp chili powder
2 tsp dried oregano
½ tsp ground coriander
¼ chipotle or cayenne powder (optional)
½ cup canned tomatoes, finely chopped
¼ cup cilantro, chopped
Taco fixings (pico de gallo, more cilantro, diced onion, shredded cheese, sour cream, sliced jalapeños, etc)
INSTRUCTIONS
Heat the oil in a cast iron pan until shimmering and then add in the onion and cook until soft and starting to brown at the edges. Add in the garlic and diced pepper and stir until fragrant. Add in all the spices and stir for 30 seconds. Add in the wagshire and stir and break up meat until there is no pink left. Add in the stock or water and canned tomatoes and simmer until the sauce starts to thicken. Mix in the cilantro and lime juice and season to taste with salt and pepper. Remove from heat. Serve with taco shells and fixings of choice.
