Beef Tacos (ATK)

• portions: 4 servings

Ingrédients

Beef Filling

2 teaspoons corn or vegetable oil

1 small onion, chopped small (about ⅔ cup)

3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried oregano

¼ teaspoon cayenne pepper

Salt

1 pound 90 percent lean (or leaner) ground beef

½ cup canned tomato sauce

1/2 cup canned low-sodium chicken broth

1 teaspoon brown sugar

2 teaspoons vinegar, preferably cider vinegar

Ground black pepper

Shells and Toppings

8 Home-Fried Taco Shells (recipe follows) or store-bought shells (warmed according to package instructions)

1 cup (4 ounces) shredded cheddar or Monterey Jack cheese

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 chopped fresh cilantro leaves

Hot pepper sauce, such as Tabasco

HOME -FRIED TACO SHELLS

The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.

3/4 cup corn, vegetable, or canola oil

8 (6-inch) corn tortillas

Instructions

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 ½ 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.

Home fried taco shells

The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.

1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1½ minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.

2. Follow illustrations above to fry shells.

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. There's no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.

Cook’s illustrated 2002 May/June