Ingredients

Tacos

Ground Beef Filling
Salad oil
12 corn tortillas 
Garnishes
Ground Beef Filling

Ground Beef  - 1 pound
Medium sized onion  or Garlic-1
Cloves - 2 or more
Chilli powder - 1 1/2 taspoon
Paprika -1/2 teaspoon
Ground cumin - 1  teaspoon
Mild Chile Sauce  or canned tomato sauce- 1/2 cup
Worcestershire - 2 teaspoon
Mild Chile Sauce

3 1/2 pounds tomatoes, cored and quartered
2 Anaheim chiles, stemmed and seeded
1 large onion, quartered
1 clove garlic
3/4 cup sugar
1 tablespoon salt
1 1/2 cups cider vinegar
3/4 teaspoon each grund cinnamon and cloves
1/2 teaspoon ground ginger
Garnishes.

Choose from the following:
2 or 3 ripe tomatoes diced,
shredded Cheddar cheese,
shredded lettuce, 
1 avocado  diced,
sour cream
salsa.

Method

Prepare Ground Beef Filling and keep warm
Pour oil to a depth of 1/2 inch into a wide frying pan and heat to 350F on a deep-frying thermometer. When oil is hot, add a tortilla and cook until
soft (about 10 seconds).
Using tongs, fold in half; hold slightly open and continue to cook, turning once, until crisp (about 1 more minute).
Repeat for remaining tortillas, adding more oil sa necessary.
Drain on paper towels.
Spoon 2 to 3 tablespoons of the filling into each taco shell.
Offer garnishes to spoon on individual servings.
Ground Beef Filling

Crumble 1 pound lean ground beef (I use ground turkey) into a wide-frying pan over medium-high heat.
Add 1 medium-sized onion, chopped, and 2 cloves (or more) of chopped garlic.
Cook, stirring often, until meat is browned and vegetables are soft (about 10 minutes).
Pour off fat.
Stir in 1 1/2 teaspoons chili powder, 1/2 teaspoon paprika, 1 teaspoon ground cumin, 1/2 cup Mild Chile Sauce or canned tomato sauce and 2 teaspoons
Worcestershire.
Simmer until thickened (about 5 minutes).
Mild Chile Sauce

In a large blender or food processor, whirl tomatoes, chiles, onion and garlic in batches until pureed. Pour into a 4 qurt pan and stir in sugar, salt,
vinegar, cinnamon, cloves and ginger.
Simmer over low heat, stirring often, until thickend and reduced to 1 quart (about 1 1/2 hours). 


Orginal source of the recipe - http://www.ammas.com