“American Style” Ground Beef Tacos

Three Years ago: almost famous cheddar biscuits
Linguine with shrimp scampi
Bacon wrapped Jalapeno poppers
Buttermilk fried chicken
Fried green tomatoes
Latticed Peach pie
BLT Stuffed tomatoes
The BEST stuffed mushrooms

Recipe

For the ground beef filling:
2 teaspoons vegetable oil
1 yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 pound 80/20 ground beef
1 tomato, seeded and finely chopped
1 tablespoon tomato paste
1/2 cup chicken broth
2 teaspoons cider vinegar
1/2 teaspoon brown sugar
Salt and pepper, to taste

For the shells and toppings:
3/4 cup vegetable oil
8 six-inch white corn tortillas
1 cup shredded Monterrey jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes, seeded and finely chopped
1/2 cup sour cream
1 avocado, pitted, halved and chopped
1/2 yellow onion, finely chopped
Hot sauce (optional)
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For the ground beef filling:

In a large skillet over medium heat, heat oil, about two minutes. Add onion and cook
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until softened and translucent, about 4 minutes. Add garlic,
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chili powder, cumin, coriander, cayenne,
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and a pinch of salt. Cook, stirring constantly, until spices open up and become fragrant, about a minute.
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Add ground beef and cook,
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stirring and scraping pan bottom to prevent sticking. Cook until beef is almost cooked through, about five minutes. Add diced tomato, tomato paste, chicken broth, vinegar, and brown sugar. Bring to a simmer, then reduce heat to low and simmer uncovered until mixture thickens but is still slightly saucy, about 10 minutes. Adjust salt and pepper as needed.

For the shells and toppings:

Heat oil over medium-high heat in a heavy cast-iron skillet to 350 degrees; about five minutes, or until oil bubbles when you dip the corner of a tortilla in it. While oil heats, line a plate with a double layer of paper towels.

Working quickly and one at a time, add a tortilla to the hot oil, and cook for five seconds on each side to soften.

Using tongs, fold tortilla over into taco shape, so that one side is sticking up out of the oil. Keep flipping shell back and forth from one side to the other every 5-10 seconds, until cooked shell begins to hold its shape.

Switch the position of your tongs so that you are using them to keep the two halves of cooking shell from folding onto one another. Keep flipping, using tongs to keep tortilla submerged in hot oil until finished, about a minute total. Transfer to paper lined baking sheet. Repeat with remaining tortillas.
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Using a spoon, divide filling evenly among shells. Invite diners to top their tacos themselves with the remaining ingredients.
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The next day I had extra taco meat left over so I made Breakfast Taco’s

Taco Meat
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Hashbrowns
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and eggs
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and cheese
Stuff everything in a taco shell and there you go..
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Breakfast Taco’s
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