• Add the olive oil to a Dutch oven or a large skillet. Heat over high heat.
  1 Teaspoon Olive Oil
• Once the oil smokes, add the meat, a little at a time. Don't overcrowd the pan. Brown the meat until all the juices have evaporated. With a wooden spoon, stir and flip the meat to brown the other side. Once browned, remove it to a large bowl with a slotted spoon.
  1½ pounds Ground Beef
• If there is a lot of grease, drain it off in between batches. Continue brownig until all of the meat is done.
• Meanwhile, dice the onion and garlic. Lower the heat to medium. Add all of the meat back to the pan. Add the onion and stir it together. Continue cooking the onions, stirring often until they are translucent.
  1 medium onion, 4 garlic cloves
• Once the onions are done, add the garlic and stir it together. Just cook the garlic for 3-4 minutes.
• Add the can of tomatoes and the spices. Mix well.
  1 can Whole Tomatoes, 1 Tablespoon ground cumin, 1 Tablespoon Chili powder, 2 Teaspoons ground coriander, 1 Tablespoon coarse kosher salt or sea salt, 1 Teaspoon cracked black pepper
• Put the lid on the pot and bring the mixture to a boil. Once boiling, reduce the heat and remove the cover.
• Simmer for about three hours until most of the juices have cooked down and the tomatoes break up easily.

To assemble the tacos

• Heat oil in a small skillet until it smokes. Carefully place a tortilla in the hot oil. Fry until the top bubbles all over.
  olive oil
• Flip the tortilla with tongs. Fold it in half immediately to make a taco shape. once that side is crispy to your liking, flip it over with the tongs and fry the other side.
  15 corn tortillas
• Add a few tablespoons of taco meat to the tortilla. Top with your favorite toppings.