1 pound lean chuck roast
1 small onion, chopped
1 garlic clove, minced
1/4 teaspoon cumin seed
1/2 teaspoon ground coriander
1 tablespoon chili powder
1/2 cup water
8 corn tortillas
Chop meat into 1/4-inch pieces.
Heat a little oil, then sauté the onion and garlic for about 2 minutes; stir in meat and brown it.
Bruise cumin seed and add, along with coriander and chili, to the beef mixture.
Stir in water and let mixture absorb it.
In a skillet, heat a couple tablespoons of oil.
Heat tortillas in the oil until soft.
Slice the avocado.
While tortillas are hot, fill each with the seasoned meat mixture, shredded lettuce, avocado slices and sour cream.
Yield: 4 servings
Southwestern Taco Recipes
Southwestern Recipes Index