HARD SHELL GROUND BEEF TACOS | Gringo Tacos with Crispy Fried Shells

8-10 nice corn torillas, I recommend a brand that’s preservative free and refrigerated
2-3 C. Fry oil (canola, soybean, etc)
8oz Pepper Jack (I like to grate it myself)
8oz Extra Sharp Cheddar (again, i prefer to grate it myself)
1 Head Green Leaf Lettuce
Sour Cream
Fresh Tomato
ORTEGA TACO SAUCE!!!!!!!!!

FOR THE SEASONED BEEF
1 TBSP Vegetable Oil
1 medium onion, diced
4 cloves of garlic, minced
20g or 2 TBSP Chile powder
1g or 1 TSP oregano
5g or 2 TSP Cumin
5g or 2 TSP Paprika
1g or 1/4 TSP Chile flake
150g Chicken Broth or rough 2/3 C. ( video says 100g, but i decided to add a few more splashes before the 15 minute simmer)
100g or 1/2 C. Tomato Sauce
15g or 2 TSP Apple Cider Vinegar
10g or 1 TSP Brown Sugar
Salt to taste (1 tsp roughly)