*****Taco Sauce*****
Makes about 3 cups
1/4 cup Canola oil
1/2 cup Minced onion
3 Garlic cloves, minced
2 Tbs Ground cumin
4 tsp Ground dried chiles
1 Tbs Dried oregano
1/4 tsp Garlic powder
Pinch ground coriander
Pinch ground cloves
1 1/2 cups Tomato purée
2 cups Chicken broth
1 tsp Salt
1/2 tsp Ground black pepper
2 Tbs Cornstarch dissolved in
2 Tbs Cold water
*****Salsa Fresca*****
Makes 2 cups
1 cup Seeded and diced tomatoes
1/4 cup Minced onion
2 Tbs Small-dice green bell pepper
1 Tbs Minced jalapeño
1 Tbs Extra virgin olive oil
1 Garlic clove, minced
2 tsp Chopped cilantro
1/2 tsp Chopped oregano
1 Tbs Fresh lime juice
1/2 tsp Salt
1/8 tsp Freshly ground black pepper

Procedure:

1. *****Taco Salad*****
2. Heat a large skillet over medium heat. Add the ground beef and cook,
stirring and breaking up the meat, until it is fully cooked and no
longer pink. Remove the meat from the pan with a slotted spoon and drain
well in a colander or sieve. Transfer to a bowl and combine with about 2
cups of the taco sauce. The meat mixture should hold together and be
moist. Season with salt and pepper and keep warm. Heat the beans over low
heat or in the microwave and keep warm.
3. Place a layer of lettuce in the bottom of each tortilla bowl. Layer
the beans, beef mixture, tomatoes, onions, salsa, sour cream, cheese
and olives. Sprinkle with scallions and serve immediately.
4. *****Taco Sauce****
5. Makes about 3 cups
6. To make the taco sauce, heat the oil in a medium pan over medium
heat. Add the onion and sauté stirring frequently until tender, 6 to 7
minutes. Add the garlic and sauté until aromatic, another 1 to 2 minutes.
Add the dried spices and sauté for 1 minute. Add the tomato purée and
continue to cook, stirring frequently, until the mixture is thickened,
10 to 12 minutes. Add the broth and simmer for 15 to 20 minutes, or
until the sauce is well flavored. Adjust the seasoning with salt and
pepper.
7. If the sauce seems thin, add enough of the dissolved cornstarch to
the simmering sauce to thicken (it should coat a spoon evenly). The taco
sauce is ready to use now or it may be cooled and stored in a covered
container in the refrigerator for up to 5 days. Return the sauce to a
simmer if it has been refrigerated.
8. *****Salsa Fresca*****
9. Makes 2 cups
10. :Combine the tomatoes, onion, green pepper, jalapeño, olive oil,
garlic, cilantro and oregano. Add lime juice, salt and pepper to taste.
11. Let the salsa rest in a covered container in the refrigerator at
least 30 minutes and up to 24 hours before serving.