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["In a deep skillet, heat 3/4 c vegetable oil to 350F Fry tortillas into traditional taco shape: hold tortilla in oil at 90 degrees for 30 seconds using an offset spatula to hold it under the surface.", "Turn over and hold the other side in the oil to set the U shape, leaving about a 2"" gap, again using the offset spatula to hold the tortilla down in the oil.", "Fry until golden brown, about 1 minute.", "Turn back over and fry the first side until golden brown, about 30 seconds more.", "In a second skillet, heat 2 tsp vegetable oil over medium heat until shimmering.", "Add onion and saute until soft but not colored, 3-5 minutes.", "Add spices and garlic and saute about 1 minute until fragrant.", "Add beef.", "Cook, breaking up beef with the edge of a spoon and scraping the bottom of the pan, until no longer pink, about 5 minutes.", "Add chicken broth, tomato sauce, brown sugar and cider vinegar.", "Bring to a boil, then reduce to a simmer and cook until thick and almost dry, about 10 minutes.", "It should be slightly moist, but not sloppy-joe levels of sauce.", "Serve with the usual accoutrements: shredded iceberg lettuce, diced tomato (or pico de gallo), guacamole, shredded cheddar cheese, sour cream, salsa."]
