- BEEF FILLING:
- 2 tsp. vegetable oil or corn oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/2 tsp. salt, plus more salt and pepper to taste
- 1 pound lean ground beef
- 1/2 cup canned tomato sauce
- 1/2 cup low sodium chicken broth
- 2 teaspoons cider vinegar
- 1 teaspoon packed brown sugar
- SHELLS AND TOPPINGS
- 8 taco shells,
- 3/4 cup vegetable oil
- 1 cup shredded Monterey Jack cheese
- 2 cups shredded lettuce
- 2 small tomatoes, diced
- 2 tablespoons chopped fresh cilantro
- 1 avocado, diced
- Sour cream
- hot pepper sauce to taste
When I left Phoenix Monday night it was 82 degrees, when we got home to Salt Lake it was a whopping 11 degrees. . . . remind me again why I live in Utah? Oh it was sooo hard to leave sunny Arizona, dang I wish I was still there. My mom, aunts and sisters just laughed at me because I baked cookies every day we were there, sometimes twice a day. I was going through a cookie withdrawal today so I had to make some. I texted them all a picture of my warm, yummy cookies, I’m pretty sure they were all jealous!
I made these tacos a while back and have just never gotten around to posting them. They were absolutely delicious! The key to these being so scrumptious was the shells, you MUST make the home-fried shells, they take these tacos to the next level. It’s simple to do and really makes these tacos fabulous!
Enjoy and stay warm!!
- In a medium skillet over medium heat, heat the oil until simmering.
- Add the onion and cook, stirring occasionally, until softened about 4 minutes. Add garlic, chili powder, cumin, coriander, oregano, cayenne, and 1/2 tsp. salt. Cook until fragrant, about 1 minute.
- Add the ground beef and cook, breaking meat up with a wooden spoon and scraping pan bottom, until beef is no longer pink, about 5 minutes.
- Add tomato sauce, broth, vinegar, and sugar, bring to simmer. Reduce heat to medium -low and simmer, uncovered stirring frequently. Simmer until thickened, about 10 minutes.
- Season with salt and pepper to taste.
- Spoon the meat mixture into warm taco shells and top with cheese, tomatoes, cilantro, avocado, lettuce, onion, sour cream and hot sauce.
- Heat oil in an 8-inch skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when a small piece of tortilla is dropped in). Meanwhile, line rimmed baking sheet with double layer of paper towels.
- Using tongs to hold tortilla, slip half of tortilla into hot oil. With a long metal knife spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.
- Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.
- Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.
NOTE: These directions for frying the shells might seem confusing without the illustrations like I have in the book. If you have a simpler way to fry the shells, just do it. You basically just want to fry half at a time, while the other part is out of the oil, but you are holding on to it with tongs the whole time, keeping in bent so it forms a shell. There is a fairly decent video on YouTube which is basically how the directions tell you to do it. If you need to check it out here is the link: How to fry taco shells.
Recipe Source: Cooks Illustrated All-Time Best Recipes Magazine 20th Anniversary