's Invader Zim reference, and after reading some comments on a neat article
, I had tacos on my mind. All. Day. Long. So I stopped at Safeway after work, grabbed a bunch of stuff, and cooked up a batch. Vaguely based on America's Test Kitchen recipe:
Saute 1 diced green pepper in oil over med. heat until soft. Add: 3 cloves garlic, 2T. chili powder (Penzey's medium hot), 1/2t. cumin, 1t. coriander, 1/2t. mexican oregano, 1/4t. ground anchos, 1/4t. ground chipolte, 1/4t. ground chili piquin, 1/4t. salt. Cook 1 min. Add 1.2lb. 90% lean beef; cook until just past pink. Add 1/3c. tomato paste, 2/3c. chicken stock, 1t. brown sugar, 2t. cider vinegar. Simmer until reduced. Serve with taco shells, diced roma tomato, lettuce, scallions, and avocado.