– 500g lean ground beef for rich protein and a hearty taco base

– 1 medium onion, finely chopped for sweetness and depth of flavor

– 2 cloves garlic, minced to enhance aroma and taste

– 1 tsp cumin powder for traditional Mexican seasoning

– 1 tsp smoked paprika to add a subtle smoky note

– 8 small corn tortillas for gluten-free taco shells

– 1 cup shredded lettuce to add crunch and freshness

– 1 ripe avocado, sliced for creaminess and healthy fats

– 1/2 cup fresh salsa to add zest and moisture

– Shredded beef flank used in adobo stew, cooked with salt, onion, and chili adobo, then thickened with its broth

– Seasoned onion mixed in chicharrón stew with pork rinds and guajillo chili adobo, cooked until thick

– Cooked bayos beans mashed with salt and onion for beans stew, then cooked until thick

– Cooking and mashing potatoes mixed with salt, seasoned onion, milk, and chili for potatoes stew

– Pork rinds included in chicharrón stew for texture and flavor

– Guajillo chili adobo added to chicharrón stew for spice

– Chili adobo used in adobo stew for depth

– Salt essential for seasoning in all stews

– Onion a key flavor base in multiple stews

– Milk incorporated into potatoes stew for creaminess

– Chili mixed into potatoes stew for heat