"North of the Border" Tacos - Rick Bayless

Ingredients

• 1 pound boneless chuck roast, cut into 1-inch cubes and placed in the freezer for about 15 to 20 minutes to firm OR 1 pound 80% lean coarse-ground beef
• 1/2 medium white onion, cut into ¼ inch pieces
• 2 tablespoons powdered ancho chile
• 1/2 teaspoon powdered chipotle chile
• 1 teaspoon Mexican oregano
• 1/2 teaspoon freshly ground cumin
• 1/2 teaspoon fresh black pepper
• Sugar
• Salt
• 1 1/2 cup shredded Monterey Jack cheese, divided use
• 12 warm corn tortillas, for serving
• 1/2 cup sour cream, for serving
• 1/2 small head romaine lettuce, thinly sliced, for serving
• 2 medium red-ripe tomatoes, cored and chopped, for serving
• Mexican hot sauce (I like Valentina or Tamazula), for serving