Beef Tacos

2 tbsp. vegetable oil or corn oil
1 small onion, chopped
3 medium cloves garlic , minced or pressed
2 tbsp. chili powder
1 tsp. cumin
1 tsp. coriander
½ tsp. oregano
¼ tsp. cayenne pepper
table salt
1 pound 90% lean ground beef
½ cup tomato sauce
½ cup chicken broth
1 tsp. brown sugar
2 tsp. cider vinegar
Ground white pepper

Shells and Toppings
8 taco shells, heated
1 cup shredded cheddar cheese, or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes, chopped
½ cup sour cream
1 avocado, diced
1 small onion, chopped
2 tbsp minced fresh cilantro leaves
hot pepper sauce , such as Tabasco

Heat oil in medium skillet over medium heat until hot and shimmering but not
smoking, about 2 minutes; add onion and cook, stirring occasionally, until
softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook,
stirring constantly, until fragrant, about 1 minute. Add ground beef
and cook, breaking meat up with wooden spoon and scraping pan bottom to
prevent scorching, until beef is no longer pink, about 5 minutes. Add
tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer.
Reduce heat to medium-low and simmer, uncovered, stirring frequently and
breaking meat up so that no chunks remain, until liquid has reduced and
thickened (mixture should not be completely dry), about 10 minutes. Adjust
seasonings with salt and pepper.

Using wide, shallow spoon, divide filling evenly among taco shells; place two
tacos on individual plates. Serve immediately, passing toppings separately.