Beef Tacoes

1 C canola oil
12 corn tortillas
salt
1 medium onion, chopped
1 lb ground beef
2 cloves garlic, minced
1 recipe taco potion
2/3 C beef broth

Seasoning:
2 tbsp chili powder
1 tbsp ground cumin
2 tsp cornstarch
1/2 tsp salt
1 1/2 tsp paprika
1 tsp coriander
1/4 tsp cayenne pepper

Combine the seasoning in a small bowl and set aside.

To prepare the taco shells, heat 1 C canola oil in a large skillet on medium. While the oil is heating, rip off 2 5ft sheets of foil and fold in half until they are about 6 inches. Place a corn tortilla around the shell and hold onto it with tongs. Place one side in the oil and hold it there for a minute until golden brown and crispy. Flip and cook for an additional minute. Transfer the whole thing, foil and shell, to a paper towel and season lightly with salt. Allow to cool 1 minute, then remove from foil and set aside.

Drain all but 1-2 tbsp of oil from the pan and over medium heat add the onions and garlic. Cook until fragrant and soft. Add the ground beef and cook through. Add the seasoning and beef broth until mixture has thickened. Remove from heat and serve with desired toppings.