Feb 11, 2010

Beef Tacos

This recipe seriously changed my entire view of what a hard shell taco should taste like.  They are so authentic tasting - and the favoring for the beef filling is spot-on.  Make sure you do not skip the step of frying your own hard shells - that is the key piece of this recipe that cannot be replicated with a store-bought hard shell. It really is not that hard to do - any only takes a few extra minutes to complete.  You will not be able to turn back after tying these - they are too good not to love.

Beef Filling:
  • 2 tsp. vegetable oil
  • 1 small onion, chopped small (about 2/3 cup)
  • 3 medium cloves garlic, pressed through garlic press (about 1 tbsp.)
  • 2 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • Table salt
  • 1 pound 90% lean ground beef
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tsp. brown sugar
  • 2 tsp. vinegar (preferably cider vinegar)
  • Ground black pepper
home fried taco shells:
  • 3/4 cup corn, vegetable or canola oil
  • 8-12 6-in. corn tortilla
topping suggestions:
  • shredded cheese
  • shredded iceburg lettuce
  • diced tomatoes
  • sliced olives
  • chopped fresh cilantro
  • sour cream
  • diced onion
  • diced avocado

for the beef filling:
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. 2. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. 
3. 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. 
4. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. 
5. 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.
for the home-fried shells:
1. Heat oil in a small heavy-bottomed skillet or saucepan over medium heat until it reaches 350 degrees.  
2. Line a rimmed baking sheet with paper towels. 
3. Using tongs to hold tortilla, place half of tortilla into oil.  With metal spatula in the other hand - keep half of tortilla submerged in oil - fry for 30 seconds. 
4.  Flip tortilla - hold tortilla open about 2 inches while keeping bottom submerged in oil - fry until golden brown - about 1 to 2 minutes.  Flip and fry other side for 30 more seconds until golden. 
5. Transfer to paper lined baking sheet and place upside down.  Repeat process with remaining tortillas.  
to serve:
Using wide, shallow spoon, divide filling evenly among taco shells. Serve immediately, passing toppings separately. 

1 comment:

  1. Thanks for the recipes. I will have to try making my own shells!