2 red bell peppers, halved lengthwise
2 tablespoons lard, divided
1 pound ground beef
1 teaspoon salt
1 onion, minced
2 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1/4 cup tomato paste
1/4 cup water
2 tablespoons adobo sauce from a can of chipotle peppers
1 cup Mexican cheese blend
1 avocado, sliced
Preheat the oven to 350 degrees.
Place the bell pepper halves on a baking sheet and grease with half of the lard. Bake for 15 minutes.
Meanwhile, heat the remaining lard in a skillet over high heat. Add the beef, season with salt and cook until nicely browned. Remove and set aside, leaving the remaining fat in the pan.
Add the onion and sauté for 10 minutes, until slightly browned. Add the garlic and spices and cook until just fragrant, about 1 minute. Add the tomato paste, adobo sauce, water and cooked beef. Stir well to combine.
Remove the peppers from the oven and fill with the taco mixture. Top with the cheese and bake for an additional 10 minutes. Top with the sliced avocado and serve.