Recipe Archives->Mexican->Tacos 12

Beef Tacos
Serves 4
                                                                                
2 tablespoons vegetable oil or corn oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic, minced
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 lean ground beef
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons cider vinegar
Ground black pepper
                                                                                
8 taco shells warmed or homemade taco shells
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack
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

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.

Printable version: tacos12.txt.