Thursday, May 7, 2009

Beef Tacos

1. 2 tablespoons vegetable oil or corn oil
2. 1 small onion, chopped small
3. 3 medium cloves garlic, minced or pressed through garlic press
4. 2 tablespoons chili powder
5. 1 teaspoon ground cumin
6. 1 teaspoon ground coriander
7. 1/2 teaspoon dried oregano
8. 1/4 teaspoon cayenne pepper
9. Table salt
10. 1 pound 90% lean ground beef (or leaner)
11. 1/2 cup tomato sauce
12. 1/2 cup low-sodium chicken broth
13. 1 teaspoon brown sugar
14. 2 teaspoons vinegar (preferably cider vinegar)
15. Ground black pepper
16. 8 taco shells (warmed according to package instructions)
17. 1 cup shredded Cheddar cheese, or Monterey Jack cheese
18. 2 cups shredded iceberg lettuce
19. 2 small tomatoes, chopped small
20. 1/2 cup sour cream
21. 1 avocado, diced medium
22. 1 small onion, chopped small
23. 2 tablespoons minced fresh cilantro leaves
24. 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