Ingredients
1 tbsp. vegetable oil
1 small yellow onion, finely chopped
1 small jalapeno, finely chopped
2 garlic cloves, finely chopped
1 lb. ground sirloin
2 tbsp. chili powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 tbsp. apple cider vinegar
8 corn tortillas
4 oz. Cotija cheese, crumbled (or other cheese, shredded)
Sliced baby cucumbers
cilantro
Sliced radishes
Sliced scallions
Additional crumbled Cotija cheese
Preparation
Step 1Heat oil in a large skillet over medium high heat. Add onion, jalapeno, and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the beef, chili powder, salt, and pepper and cook, breaking the meat up, until browned and cook through, 6 to 8 minutes. Step 2Add vinegar and two tablespoons water and cook, scrapping up the browned bits on the bottom of the pan, until the liquid is evaporated. Remove from heat and cool while preparing the remaining ingredients. Step 3In a dry nonstick skillet, toast the tortillas, in batches, until slightly crisp and have some browned spots, about 30 seconds per side. Step 4To store, line the tortillas up on a clean work surface. Divide the Cotija cheese and meat mixture among the tops. Carefully transfer the tacos, so the toppings remain on the tortillas, to FoodSaver Vacuum Seal Bags and seal the bags using the vacuum sealing system. (Perhaps one taco per small bag or two per larger bag.) Freeze for up to 3 months. Step 5To reheat, remove tacos from bags and place them, two or three at a time, in a large skillet with a lid. Set skillet over medium heat and cook, covered, until the cheese melts and the meat is heated through, about 10 minutes. Step 6To serve, top with desired ingredients.
