Name: Beef Tacos
Total time: 55 min
Yield: Serves 4 (Makes 8 tacos)
Cuisine: Mexican, Latin America & Caribbean
Ingredients: 2 teaspoons vegetable oil or corn oil; 1 small onion, chopped small (about 2/3 cup); 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1 pound 90% lean ground beef (or leaner); 1/2 cup tomato sauce; 1/2 cup low-sodium chicken broth; 1 teaspoon brown sugar; 2 teaspoons vinegar (preferably cider vinegar); 8 taco shells (warmed according to package instructions); 1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese; 2 cups shredded iceberg lettuce; 2 small tomatoes, chopped small; 1/2 cup sour cream; 1 avocado, diced medium; 1 small onion, chopped small; 2 tablespoons minced fresh cilantro leaves; Tabasco sauce, or another brand of hot sauce

Beef Tacos

Published on May 1, 2012

Time

55 minutes

Yield

Serves 4 (Makes 8 tacos)

Ingredients

Beef Filling

2 teaspoons vegetable oil or corn oil1 small onion, chopped small (about ⅔ cup)3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon ground coriander½ teaspoon dried oregano¼ teaspoon cayenne pepper½ teaspoon salt1 pound 90% lean ground beef (or leaner)½ cup tomato sauce½ cup low-sodium chicken broth1 teaspoon brown sugar2 teaspoons vinegar (preferably cider vinegar)

Shells and Toppings

8 taco shells (warmed according to package instructions)1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese2 cups shredded iceberg lettuce2 small tomatoes, chopped small½ cup sour cream1 avocado, diced medium1 small onion, chopped small2 tablespoons minced fresh cilantro leavesTabasco sauce, or another brand of hot sauce

Before You Begin

Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential. We like to use our Home-Fried Taco Shells for this recipe.

Instructions

Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.