Spicy Beef Tacos

Ingredients:

• 2 tablespoons of vegetable oil
• 1 onion, finely chopped
• 1 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 tablespoons chili powder
• 1 tbsp. l. ground cumin
• 2 tsp ground coriander
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 tsp garlic powder
• 700 g of ground beef neck
• 1 can (425 g) fire-roasted tomatoes
• 1-2 tsp hot sauce
• 12 hard taco pockets
• Shredded iceberg lettuce, grated cheddar and/or pickled jalapeño rings, for serving

Preparation:

1. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano, and garlic powder; cook, stirring, until the onion is coated with the spices, about 1 minute.
2. Add the ground beef, 1 teaspoon of salt, and a few grinds of black pepper to the skillet. Cook, breaking up the ground beef, until cooked through, about 5 minutes. Add the tomatoes, hot sauce, and 1/4 cup of water and bring to a boil. Reduce the heat and cook, stirring occasionally, until the juices thicken slightly, 5-7 minutes. Season with salt and pepper to taste.
3. Meanwhile, heat the taco pockets according to package directions. Fill them with the beef filling and top with lettuce, cheese, and/or pickled jalapeños.