📖 Instructions

1. Begin by making the Zinfandel reduction: In a medium saucepan over medium heat, combine the Zinfandel wine, beef broth, brown sugar, balsamic vinegar, Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer.
2. Reduce the heat to low and let the mixture simmer gently for about 20-25 minutes, or until the liquid has reduced by about half and has thickened slightly. Stir occasionally to prevent sticking. The reduction should coat the back of a spoon. Remove from heat, discard the bay leaf, and set aside.
3. While the reduction is simmering, prepare the ground beef: In a large skillet over medium-high heat, add the olive oil. Once the oil is hot, add the ground beef. Break it up with a spoon and cook until browned, about 7-10 minutes. Drain off any excess grease.
4. Add the onion and garlic to the skillet with the ground beef. Cook until the onion is softened and translucent, about 5 minutes. Stir in the chili powder, cumin, smoked paprika, and salt. Cook for another minute, stirring constantly, until fragrant. This is where the magic starts to happen!
5. Pour the Zinfandel reduction over the ground beef mixture. Stir well to combine, ensuring that all the beef is coated in the flavorful sauce. Let it simmer for 5-10 minutes, allowing the flavors to meld together. The mixture should thicken slightly.
6. While the beef simmers, prepare your taco toppings: Chop the tomatoes, red onion, and cilantro. Shred the cheddar cheese. If you're using avocado, dice it just before serving to prevent browning.
7. Warm the tortillas according to package instructions or your preferred method. I usually toss mine in a dry skillet for a few seconds per side.
8. Assemble the tacos: Fill each tortilla with the Zinfandel reduction ground beef mixture. Top with your desired toppings, such as shredded cheddar cheese, chopped tomatoes, red onion, cilantro, and avocado.
9. Serve immediately and enjoy your gourmet tacos! These are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.