Beef Tacos

This original recipe came from America's Test Kitchen. I was pregnant at the time when I happened to catch the show on PBS. These hit a chord in me and I had to make them ASAP! I had to adjust and tweak it just a little. I love the flavor of spices, but I'm not a big fan of hot stuff. So, after toning it down I have come up with my favorite way to eat tacos. Next time you get a hankering for the Mexican flair, give these a try.

(I promise to post a picture soon, my camera is upstairs at the moment)


Beef Tacos

Beef Filling
2 tablespoons vegetable oil or corn oil
1/3 cup onion, chopped fine
1 to 2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef
½ cup tomato sauce
½ cup low-sodium chicken broth (The low sodium is important, otherwise they will be too salty)
1 teaspoon brown sugar, heaping
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper

Shells and Toppings
8 taco shells (warmed or fried)
1 cup shredded cheddar cheese (4 ounces, or Monterey jack cheese)
2 cups shredded iceberg lettuce
2 small tomatoes, chopped small
½ cup sour cream
1 avocado, diced
1 small onion, chopped
2 tablespoons fresh cilantro leaves, minced

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 into small pieces, until no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to a simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

Serve with shells and toppings.