Vacos

Ingredients:

• 1–1.25lbs Ground Veal for Vacos (Or use ground turkey “turcos” or any other ground meat)

• (1) 10oz+ Can of Enchilada Sauce

• 1/2-3/4 Cup Beef or Chicken Broth

• Yellow corn tortillas

• Shredded Cheese, Salsa, Cilantro or any other toppings you like

Spices

• 2t Dried Onion Flakes

• 1/2t Dried Minced Garlic

• 1t Salt (I use Garlic Salt)

• 1/2-1t Chili Powder

• 1/2t Smoked Paprika

• 1/4t Oregano

• 1/2 Cumin

• 1/2t Dried Red Pepper Flakes

Preparation:

1. Brown the veal/ground meat on medium in a saucepan. You’ll want to under-cook it just a little to leave it tender (it’ll continue to cook as it simmers).

2. While the meat is cooking, start frying the tacos to desired crispiness. Dry on paper towels and dash with salt on each side (I used a Himalayan Smoked Sea Salt).

3. Drain the juice from the meat and discard.

4. Add beef broth and enchilada sauce until meat is covered.

5. Add spices and stir until blended.

6. Heat until simmering, decrease heat and cook on medium-low for about 15mins or to taste (you can leave this cooking as long as 45mins).

7. Spoon meat into shells and add salsa, then cheese, then veggies. Serve with fresh-made guacamole and salsa or black beans.