Anti-Inflammatory Tacos

Heat avocado oil in a large skillet over medium heat. Add the diced onion, ground beef, and ground chicken. Cook, breaking up the meat, until browned and the onion is tender.
Add the Brussels sprouts, radishes, and carrots to a food processor. Pulse until finely chopped. Don't puree them.
Stir the vegetable mixture into the meat mixture. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften.
Add the tomato paste, bone broth, and spices. Stir well and simmer for about 8–10 minutes.
Combine the blue corn masa harina and warm water in a bowl. Mix until a soft dough forms, then shape it into a large ball.
Break off golf-ball-sized portions of dough. Place each ball between two pieces of parchment paper and press with a tortilla press. If you don't have a tortilla press, flatten the dough evenly with a flat-bottomed pan.
Heat a dry skillet or comal over medium-high heat. Cook tortillas 30–60 seconds per side. Flip a third time to let them puff. Keep the cooked tortillas wrapped in a clean kitchen towel while you finish cooking the rest. This helps them stay warm and flexible.
Fill each tortilla with the taco mixture and top with broccoli sprouts, Greek yogurt, and guacamole.

Ingredients