SERVES 4
Taco toppings are highly individual. We consider the ones listed below essential, but you might also want to consider diced avocado, sour cream, and chopped onion.
BEEF FILLING |
|
2 |
teaspoons vegetable oil |
1 |
small onion, minced |
3 |
medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
2 |
tablespoons chili powder |
1 |
teaspoon ground cumin |
1 |
teaspoon ground coriander |
½ |
teaspoon dried oregano |
¼ |
teaspoon cayenne pepper |
Table salt |
|
1 |
pound 90 percent lean ground beef |
½ |
cup canned tomato sauce |
½ |
cup low-sodium chicken broth |
2 |
teaspoons vinegar, preferably cider vinegar |
1 |
teaspoon brown sugar |
Ground black pepper |
|
SHELLS AND TOPPINGS |
|
8 |
Home-Fried Taco Shells (recipe follows) |
Shredded Monterey Jack cheese |
|
Shredded iceberg lettuce |
|
Diced tomatoes |
|
Chopped fresh cilantro leaves |
|
1. FOR THE FILLING: Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, spices, and ½ teaspoon salt; cook, stirring constantly, until fragrant, about 30 seconds. Add the ground beef and cook, breaking up the meat with a wooden spoon and scraping the pan bottom to prevent scorching, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, broth, vinegar, and brown sugar; bring to a simmer. Reduce the heat to medium-low and simmer uncovered, stirring frequently and breaking up the meat so that no chunks remain, until the liquid has reduced and thickened (the mixture should not be completely dry), about 10 minutes. Season with salt and pepper to taste.
2. Using a wide, shallow spoon, divide the mixture evenly among the taco shells; place two tacos on each plate. Serve immediately, passing the toppings separately.