0. Preheat oven to 425
0. Place beef and onion in large skillet over medium heat. Cook until beef is browned. Add the poblano, chipotle powder, paprika, cumin, garlic powder, oregano, red pepper flakes, and salt. Cook, stirring, until the sides are fragrant (1-2 min). Add 3/4 cup of water, then bring to a simmer and cook until the liquid has thickened slightly, about 10 minutes. Taste and add more seasoning as needed. Remove the skillet from the heat.
0. If you’re making your own taco shells see below. Divid meat evenly, fill shells and top with these. Bake for 10 minutes, until the cheese has melted.
FOR THE SHELLS:
1. Warm tortilla in microwave until soft (30 sec. - 1 min.)
2. Rub one side with olive oil and sprinkle spice rub (1 tbsp nutritional yeast, 1 tsp sea salt, and 1/2 teaspoon onion powder, garlic powder, ground cumin, smoked paprika, and chili powder, plus a dash of cayenne)
3. Flip the tortilla over so the spice coating is face down
4. Layer cheese and meat on top
5. Fold the tortillas and arrange them on a baking sheet
6. Bake at 425 for 5-8 min, then flip and bake until cheese is melted and the tortillas are crispy (5 min more).
