Sunday Supper: Sloppy Jose Tacos

Makes 24 tacos.

Note: To roast peppers, heat broiler to high. Place peppers on a baking sheet and brush them lightly with vegetable oil. Broil, turning occasionally, until the skins are blistered and blackened. Transfer peppers to a paper bag and close to allow the peppers to steam. When cool enough to handle, peel away the blackened skins. From "Turnip Greens & Tortillas," by Eddie Hernandez and Susan Puckett.

• 1 tbsp. vegetable oil

• 1/2 c. finely chopped onion

• 1 tbsp. chopped garlic

• 2 1/2 lb. ground chuck

• 1/4 c. paprika

• 1 tbsp. granulated onion

• 1 tbsp. granulated garlic

• 1 1/2 tsp. ground black pepper

• 2 tsp. salt

• 1 tsp. ground chile de árbol or cayenne pepper

• 1 c. roasted, peeled, seeded and finely chopped green Anaheim or New Mexico chiles (see Note)

• 24 (6-in.) flour tortillas

• Garnishes: crushed Fritos, grated sharp Cheddar cheese and sliced fresh jalapeños

Directions

Heat the oil in a large, heavy pot over medium heat until it shimmers. Add the onion and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add the beef and increase the heat to medium-high. Cook, stirring frequently, until lightly browned and cooked through.