Post by bean on Mar 6, 2007 13:35:48 GMT -5
I doubled all the spices and seasonings (otherwise it would have been too bland). Next time I'll add chopped jalapenos or chipotles to add some zip. I topped the tacos with Carmen's Hot Sauce.
Beef Tacos
2 tablespoons vegetable oil or corn oil
1 small onion, chopped small
3 medium cloves garlic, minced or pressed through garlic press
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Table 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
8 taco shells (warmed according to package instructions)
1 cup shredded Cheddar cheese, 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
Hot pepper sauce , such as Tabasco
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.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Yield: 4 servings
** For taco shells with great flavor and an authentic, homey appearance, set aside just 20 minutes and fry corn tortillas yourself.
Beef Tacos
2 tablespoons vegetable oil or corn oil
1 small onion, chopped small
3 medium cloves garlic, minced or pressed through garlic press
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Table 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
8 taco shells (warmed according to package instructions)
1 cup shredded Cheddar cheese, 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
Hot pepper sauce , such as Tabasco
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.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Yield: 4 servings
** For taco shells with great flavor and an authentic, homey appearance, set aside just 20 minutes and fry corn tortillas yourself.
