5 lbs carne picada (diced beef)
1 cube butter
2 cans (220g each) El Pato jalapeño sauce
1 tbsp chicken Better than Bouillon
2 tsp oregano
1 tbsp liquid smoke
2 tsp chili powder
1 tsp onion powder
3/4 tsp garlic powder
3/4 tsp cinnamon
3/4 tsp cumin
Combine carne picada and butter in an extra-large cast iron pan over high heat; brown. Combine remaining ingredients in a saucepan and bring to a boil. Once beef is sufficiently browned, turn off burner and stir sauce ingredients into meat. The heat from the pan will evaporate most of the moisture from the sauce.
Serve on corn tortillas with white onion, fresh cilantro and the juice from a wedge of lime.