As usual, America's Test Kitchen came up with a really great tasting
homemade taco. Interesting that using the 90% lean beef works so very
well. Much better than the 80% which will give you orange fat. g
Also, they borrowed the idea of Indian cooking in that they saute the
spices BEFORE add the the raw beef. This really give you great flavor
to the spices and allows the spices to really penetrate the beef.
Enjoy.
terry



Beef Tacos

Serves 4
Published in: America's Test Kitchen


Beef Filling
2 tablespoons vegetable oil or corn oil
1 small onion -- chopped small (about 2/3 cup)
3 medium cloves garlic -- minced or pressed through garlic press
(about 1 tablespoon)
2 tablespoons chili powder
1 teaspoons ground cumin
1 teaspoons ground coriander
1/2 teaspoons dried oregano
1/4 teaspoons cayenne pepper
table salt
1 pounds 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoons brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions) -- or Home-
Fried Taco Shells
1 cup shredded cheddar cheese (4 ounces) -- or Monterey Jack cheese
2 cup 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
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.

Recipe Notes


Tomato sauce is sold in cans in the same aisle that carries canned
whole tomatoes. Do not use jarred pasta sauce in its place. We prefer
to let diners top their own tacos with whatever fillings they prefer.
Theres no need to prepare all of the toppings listed below, but
cheese, lettuce, and tomatoes are, in our opinion, essential.

Makes 8 tacos, serving 4

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