SERVES 4
Ingredients
Taco Meat
• 1 teaspoon coconut oil or Rendered Animal Fat (see page ix)
• 1 onion, chopped fine
• 2 tablespoons chili powder
• 3 garlic cloves, minced
• 1 pound ground beef
• 1 (8-ounce) can tomato sauce
• ½ cup Chicken Broth or Stock (see page 239)
• 2 teaspoons white balsamic vinegar
• 1 teaspoon palm sugar
• Sea salt and pepper to taste
Salad
• 4 (10-inch) Tortillas (page 32)
• Coconut oil or Rendered Animal Fat (see page ix)
• 2 romaine lettuce hearts (12 ounces), shredded
• 8 ounces cherry or grape tomatoes, quartered
• 2 scallions, sliced thin
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice, freshly squeezed
• Sea salt and pepper to taste
Preparation
1. For the Taco Meat: Heat oil in twelve-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds. Add ground beef and cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes; mixture will be saucy. Remove from heat and season with sea salt and pepper to taste.
2. For the Salad: Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 425° F. Arrange four oven-safe soup bowls (or four slightly flattened, three-inch aluminum foil balls) upside down on two rimmed baking sheets. Place Tortillas on plate, cover with a damp paper towel, and microwave until warm and pliable, about 15 to 30 seconds.
3. Drape Tortillas over soup bowls, pressing the tops flat and pinching the sides to create a four-sided bowl. Bake until Tortillas are crisp, 10 to 15 minutes, switching and rotating sheets halfway through baking. Allow to cool upside-down.
4. Combine lettuce, tomatoes, scallions, and two tablespoons cilantro in a large bowl; toss with lime juice and season with sea salt and pepper to taste. Place Tortilla bowls on individual plates. Divide salad among bowls, top with taco meat, and sprinkle with remaining two tablespoons cilantro. Serve.
