In a small bowl, combine the chili powder, cumin, paprika, onion powder, salt and pepper. Heat the oil in a large skillet over medium high heat. Add the onion and cook until soft and lightly brown around the edges, 5-6 minutes.

Add the beef and cook, breaking up the meat with your spoon so it’s finely crumbled, until browned, 4-6 minutes. Stir in the spice mixture and cook for 1 minute. Pour in the broth and continue cooking for 3 minutes. Turn off the heat and set aside.

In a small clean skillet, add enough canola oil to come about 1/2 inch up the side of the pan. Heat the oil over medium heat until it looks like it’s shimmering, but not smoking. If it’s smoking, it’s too hot. For the easiest method, lay a tortilla in the oil and fry for 10 seconds. Flip and fry for another 10 seconds. Should be chewy, not crispy. Transfer the tortilla to a paper towel lined plate and sprinkle with salt. Continue with the remaining tortillas, or go for a more advanced taco shell technique: Using tongs, lay half of the tortilla flat in the oil, continuing to hold the other half with the tongs so you create a taco shell shape. Fry for 10 seconds then lay the other half into the oil, holding the fried half with the tongs. Fry for 10 more seconds and transfer to paper towel lined plate. Don’t worry if they‘re not perfect, they’ll still be delicious. Sprinkle with salt and repeat with remaining tortillas.

 

Excerpt from "Pretty Fun: Creating and Celebrating a Lifetime of Tradition" by Kate Hudson. Copyright © 2017 by Kate Hudson. Used with permission by Dey Street Books. All rights reserved.