Tacos Americanos

Makes about 12 tacos

Garnish:
4    ounces Monterey Jack
¼   head romaine or iceberg
      lettuce
2    plum tomatoes, quartered
Taco filling:
1    garlic clove
1    jalapeño, seeded, halved,
      cut into 1-inch pieces
½   medium onion, cut into
      1-inch pieces
¾   pound beef stew meat,
      cut into ½-inch pieces
1    teaspoon vegetable oil
1½ teaspoons chili powder
½   teaspoon ground cumin
¼   teaspoon dried oregano
1    pinch of cayenne
¾   teaspoon kosher salt
2   teaspoons tomato paste
½   cup chicken broth, low sodium
16  small (3- to 5-inch) soft corn
      tortillas, kept warm
Sourcream or plain yogurt,for serving
Pico de gallo, for serving (page 27)
Chunky guacamole, for serving (page 27)

Nutritional information per taco:
Calories 128 (56% from fat) • carb. 6g • pro. 8g • fat 8g sat. fat 3g • chol. 27mg • sod. 290m• calc. 88mg fiber 1g

1. Insert the medium shredding disc into the work bowl of the food processor. On High, shred the Monterey Jack. Remove and reserve, keeping it loosely covered with plastic wrap. Flip the disc to the slicing disc side. On High, slice the lettuce; remove and reserve. Slice the tomatoes and reserve.
2. Remove the slicing disc and insert the chopping blade. With the machine running on High, drop the garlic and jalapeño through the feed tube until finely chopped. Stop the machine, scrape down the sides of the bowl and add the onion. Pulse to finely chop, about 3 times. Scrape down the sides of the bowl and add the stew meat. Using 10 to 12 long pulses, finely chop the meat, pausing between pulses to allow the meat to drop back into the bowl.
Scrape down the sides of the bowl halfway through chopping.
3. Put the oil into a large skillet over medium-high heat. Add the chopped meat-vegetable mixture, spices and salt. Cook until the meat is no longer pink. Add the tomato paste and cook for about 1 minute. Add the broth and cook until it has evaporated. Remove the pan from the heat.
4. To assemble the tacos, put about 2 to 3 tablespoons of taco meat in the center of each tortilla. Top with some of the lettuce, tomato and cheese. Garnish with sour cream, pico de gallo and guacamole.