Middle-School Tacos

cooking.nytimes.com

2 tablespoons neutral oil, like canola, peanut or grapeseed

1 medium-size yellow onion, peeled and diced

4 cloves garlic, peeled and minced

2 pounds ground beef

2 tablespoons chile powder

1 tablespoon ground cumin

2 teaspoons kosher salt, or to taste

2 teaspoons freshly ground black pepper, to taste

2 teaspoons cornstarch

2 teaspoons smoked paprika (or substitute hot or sweet paprika)

1 teaspoon crushed red-pepper flakes, or to taste

1 cup chicken broth or beef broth, low-sodium if store-bought

12 to 18 hard taco shells

Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.

Directions at cooking.nytimes.com

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