PICACHO GROUND BEEF TACOS

2 tablespoons vegetable oil
2 pounds lean ground beef
2 cups beef broth
1 cup canned tomatoes, undrained
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons canned diced green chiles
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
TO SERVE:
12 flour tortillas
3 lettuce leaves, shredded
1 large tomato, diced
1 cup Pepper Jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup Salsa Fresca (recipe follows)

In a large pot, add the oil and brown ground beef.

After you have browned the beef, cover beef with the beef broth, tomatoes, onion, garlic, and chiles; bring to a boil. Reduce the heat, cover and simmer 1 hour.

Allow the mixture to cool. When cool, add the cumin, oregano, and salt.

TO SERVE:
Place the beef mixture in the upper half of the flour tortilla. Now layer in some lettuce, tomato, Pepper Jack and cheddar cheese and top with the Salsa Fresca. Fold the flour tortilla shell and serve.

Makes 12 tacos

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SALSA FRESCA
Makes about 2 cups

4 or 5 medium-size tomatoes, diced
1 teaspoon garlic, minced
1/2 cup red or white onion, finely chopped
1/4 cup fresh lime juice
2 roasted jalapenos, seeded and finely chopped
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt

In a large glass bowl, mix all ingredients for the Salsa Fresca together. With a fork, lightly mash the mixture. You do not over do this.

Cover with plastic wrap and place in refrigerator to chill for 30 minutes. You can make this recipe a day or two ahead.

Adapted from unknown source