Ground Beef Tacos

Beef Filling:

1. In a medium skillet over medium heat, heat the oil until simmering.
2. Add the onion and cook, stirring occasionally, until softened about 4 minutes.  Add garlic, chili powder, cumin, coriander, oregano, cayenne, and 1/2 tsp. salt.  Cook until fragrant, about 1 minute.
3. Add the ground beef and cook, breaking meat up with a wooden spoon and scraping pan bottom, until beef is no longer pink,  about 5 minutes.
4. Add tomato sauce, broth, vinegar, and sugar, bring to simmer.  Reduce heat to medium -low and simmer, uncovered stirring frequently. Simmer until thickened, about 10 minutes. Season with salt and pepper to taste.
5. Spoon the meat mixture into warm taco shells and top with cheese, tomatoes, cilantro, avocado, lettuce, onion, sour cream and hot  sauce.

Home fried shells:

1. Heat oil in an 8-inch skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when a small piece of tortilla is dropped in).  Meanwhile, line rimmed baking sheet with double layer of paper towels.
2. Using tongs to hold tortilla, slip half of tortilla into hot oil.  With a long metal knife spatula in other hand, keep half of tortilla submerged in oil.  Fry until just set, but not brown, about 30 seconds.
3. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil.  Fry until golden brown, about 1 1/2 minutes.  Flip again and fry other side until golden brown, about 30 seconds.
4. Transfer shell upside down to prepared baking sheet to drain.  Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.