"North of the Border" Tacos

Name: "North of the Border" Tacos
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

www.rickbayless.com

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

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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