Servings: 24 tacos, enough for 4 to 6 people

Taco Meat: subheading: Taco Meat:
500 g (1lb) ground beef or pork* 500 g (1lb) ground beef or pork*
4 cloves chopped garlic 4 cloves chopped garlic
½ Large Chopped Onion (about 150 g (other half is for toppings) ½ Large Chopped Onion (about 150 g (other half is for toppings)
0-3 chopped fresh hot peppers, according to taste 0-3 chopped fresh hot peppers, according to taste
¼ tsp baking soda (optional) ¼ tsp baking soda (optional)
2 Tbsp Hot Paprika 2 Tbsp Hot Paprika
1½ tsp ground or whole cumin 1½ tsp ground or whole cumin
1½ tsp dried Oregano 1½ tsp dried Oregano
¼ tsp salt ¼ tsp salt
1 litre (1 quart) of liquid (water or a combination of water and beer or wine), approximately 1 litre (1 quart) of liquid (water or a combination of water and beer or wine), approximately
Taco Toppings: subheading: Taco Toppings:
½ Large Chopped Onion (~150 g) ½ Large Chopped Onion (~150 g)
Sliced pickled jalapeños Sliced pickled jalapeños
Salsa Salsa
Chopped Tomato Chopped Tomato
Shredded Lettuce about 1 cup / 2.5 dl. Shredded Lettuce about 1 cup / 2.5 dl.
Sour Cream Sour Cream
Shredded Cheese (~200g or ½ lb) Shredded Cheese (~200g or ½ lb)
For serving: subheading: For serving:
24 taco shells or tortillas 24 taco shells or tortillas

Chop 1 Large onion and set ½ aside for filling.
Crush and chop 4 cloves of garlic.
Optionally chop up several hot peppers, depending on your taste for heat.
In the bottom of a lightly-oiled frying pan, over medium heat, place the garlic, onion, and peppers and cook for a minute or two.
Add the ground meat (and the ¼ tsp baking soda if you use it. It enhances browning), and cook until the meat is well cooked, crumbling, and brown.
While the meat is cooking, prepare about ¾ of the liquid by mixing in the salt, dried oregano, cumin, and hot paprika. Wine or beer is also an excellent thing to add, but then use less water.
This would also be a good time to shred the cheese for toppings. Either a good aged cheddar or Monterrey Jack work well for the cheese.
Once the meat is well cooked, add the spiced water. It should just barely cover the meat. Add more water if necessary.
Set to high heat, and cook until most of the liquid has evaporated. Once the meat is moist but not wet, its ready to serve.
Prepare the taco shells according to the instructions on the box. We lightly spray some water on the shells and put them in a 450°F / 230°C oven. Or put them in a toaster oven set to toast or broil. Take them out as soon as the water has evaporated.
We find it fun to put the taco meat and all the toppings on the table, so everyone can assemble their own tacos the way they want. Taco shells are heated in small batches as warranted.

* We haven't tried this with other ground meat, like lamb, but it would probably work well.  * We haven't tried this with other ground meat, like lamb, but it would probably work well.