Ingredients:

  • 4 Large (25cm) Flour Tortillas
  • 30 ml Avocado Oil
  • 2.5 g Sea Salt
  • 450 g Lean Ground Beef (90/10)
  • 120 ml Water
  • 7.5 g Cornstarch
  • 7.5 g Chili Powder
  • 5 g Smoked Paprika
  • 5 g Cumin
  • 5 g Onion Powder
  • 2.5 g Garlic Powder
  • 2.5 g Cocoa Powder
  • 1 Head Iceberg Lettuce
  • 425 g Can Pinto Beans
  • 115 g Sharp Cheddar Cheese
  • 2 Roma Tomatoes
  • 120 ml Sour Cream
  • 30 g Pickled Jalapeños

Instructions:

  1. Preheat oven. Set your rack to the middle position and heat to 200°C.
  2. Lightly brush both sides of each tortilla with avocado oil. Press into oven safe bowls until they conform to the shape.
  3. Place the bowls in the oven and bake for 12 minutes until golden and rigid.
  4. In a large skillet over medium high heat, cook the 450 g of ground beef. Sizzle and stir until no pink remains.
  5. Even with 90/10 beef, there will be some liquid. Drain it thoroughly to keep the salad fresh.
  6. Whisk the water, cornstarch, and all spices (chili powder, cumin, etc.) in a small bowl. Pour over the beef.
  7. Reduce heat to low and simmer for 5 minutes until the sauce is glossy and thick.
  8. While the meat simmers, shred the iceberg lettuce into very fine ribbons. Rinse in ice water for maximum crispness.
  9. Warm the pinto beans in a small saucepan. Season with a pinch of salt.
  10. Place the cooled shell on a plate. Layer in this order: beans, beef, lettuce, cheese, tomatoes, and sour cream.