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Beef Tacos
1 pound lean chuck roast
Vegetable oil
1 small onion, chopped
1 garlic clove, minced
1/4 teaspoon cuminseed
1/2 teaspoon ground coriander
1 tablespoon chili powder
1/2 cup water
8 corn tortillas
Shredded lettuce
1 avocado
Sour cream
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 cuminseed 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.
Makes 4 servings.
