Beef Tacos

Serves 4

Kirstin McAuley

These are quick, warm and popular with kids, from the May 2002 issue of Cook’s Illustrated.

ingredients

Beef Filling

2 teaspoons vegetable oil or corn oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic, 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
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)
Ground black pepper

Shells and Toppings

8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe below)
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

directions

Preparing the Filling

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1. 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.
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2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

Home-Fried Taco Shells

1
If making your own taco shells, follow these directions with 8 corn tortillas and 3/4 C of canola oil:
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1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.
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2. Following illustrations below, using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.
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3. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.
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4. Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

notes

Though considerably better with the homemade crispy shells, we usually use warmed flour tortillas and roll them like a burrito. We also fold leftovers into a sheet of puff pastry with some cheese, salsa and peppers to make a delicious meat pie for lunch.

Source: Kirstin McAuley