American-Style Beef Tacos

1. Heat the griddle to 400°F (200°C).

2. In a small bowl, whisk together cumin, chili powder, coriander, salt, jalapeño, and paprika.

3. In a large bowl, combine ground beef, onion, garlic, and seasoning blend; stir together.

4. Transfer seasoned beef to griddle. Using a wooden spoon, break up beef until crumbly. Cook until beef is completely browned. Using a slotted spoon, remove beef from griddle and transfer to a clean heatproof bowl.

5. Use a rubber spatula to remove grease from the surface of the griddle.

6. Arrange tortillas on the griddle, about 3 at a time. Cook for 2 minutes; flip tortillas and sprinkle with 2 tablespoons cheese. Cook until cheese has melted, about 3 minutes more.

7. In a medium bowl, whisk together sour cream and chopped cilantro.

8. Assemble tacos by layering beef, additional cheese, arugula, tomato, and sour cream mixture onto warmed tortilla. Add a dash of your favorite hot sauce, if desired.

SOUTHEAST ASIAN TACOS WITH GINGER-LEMONGRASS SLAW

Make as directed, omitting cumin, chili powder, coriander, jalapeño, paprika, cheese, sour cream, arugula, tomato, and hot sauce. Substitute skirt steak for ground beef. Marinate steak in 1¼ cups (296 milliliters) coconut milk, 1 tablespoon (10 grams) minced fresh garlic, 2 teaspoons (1 gram) fresh grated ginger, and 2 teaspoons (14 grams) lemongrass paste for one hour. In a small bowl, whisk together ½ cup (118 milliliters) unsweetened coconut milk, 1 teaspoon (7 grams) lemongrass paste, ½ teaspoon grated fresh ginger, ½ teaspoon (1.5 grams) kosher salt, and ½ teaspoon (1.6 grams) minced fresh garlic. Transfer to a large bowl and stir in 2 cups (172 grams) shredded green cabbage. Store in the refrigerator until ready to serve. Cook steak at 400°F (200°C) with the cover on for 4 minutes on each side. The internal temperature should be 135°F (57.22°C). Serve cooked skirt steak and cabbage mixture on warm tortillas.