To make peach salsa in the Winter use frozen peaches; in the Summer use fresh peaches.
Defrost and chop peaches (frozen or fresh), drain most of the juices and place 1 cup into in a heavy saute pan. Then, drizzle 1/4 cup enfuso peach balsamic vinegar over the peaches and simmer on low heat until sauce is thick and bubbly. Add 1 teaspoon of cayenne pepper and 1 teaspoon of chili powder and mix thoroughly.
Finely chop white onion and fresh cilantro and mix them together.
Cook shredded beef in olive oil with taco seasoning until flavorful and slightly crunchy.
Roast white corn tortillas over a low flame until warm and slightly toasted with a bit of char on the edge.
Layer taco with beef, salsa, and onion/cliantro mixture.