I hope you all have a fun and safe day, but if you wanted to stay home... make some tacos... I've got a recipe for you.
Today's beef taco's recipe comes courtesy of Cooks Illustrated. I probably saved it from one of the various weekly ATK emails I receive - sign up for them, some GREAT recipes are emailed to you, all seasonal and holiday appropriate!
This recipe is very simple, you should have most of the items on hand, and takes just minutes. As for the toppings, top it with whatever floats your taco boat - tomatoes, sour cream, cheese, avocado, onion, salsa, or ATK's suggestion of lettuce. I think lettuce in tacos are gross... unless it's a delicious fish taco and you're adding a delicious slaw. But I digress.
I also always recommend corn tortillas with tacos. Flour tastes better, but corn tastes more authentic.
I went with just sour cream, tomatoes, and cheese. We want tacos...
By the way, I ate this over the course of three days, and the flavor was still intense after three days. Of course, eat it as soon as possible. The flavor seemed to intensify a bit - it felt a bit bland when I first tried it, but that was after I realized... oops I used two teaspoons of chili powder instead of two tablespoons.
Beef Tacos from Cooks Illustrated, March 2002
Ingredients - Beef Filling:
- 2 teaspoons vegetable or corn oil
- 1 small onion, chopped small (about 2/3 cup)
- 3 medium cloves, minced or pressed through a garlic press (about 1 tablespoon)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (I used just a dash)
- 1 pound 90% lean ground beef (I used 80/20)
- 1/2 cup tomato sauce (sold in 8 ounce cans)
- 1/2 cup low sodium chicken broth (I did not have this, I used water instead)
- 1 teaspoon brown sugar
- 2 teaspoons vinegar (preferably cider, I used white)
- Ground black pepper
- 8 taco shells or white corn tortillas
1. Heat oil in a 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.
2. Add garlic, spices, and 1/2 teaspoon salt. Cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking up meat and scraping pan bottom to avoid scorching, until beef is no longer pink, about five minutes.
3. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to a simmer. Reduce heat to medium low and simmer, uncovered, stirring frequently and breaking up any remaining chunks, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Taste, and add salt and pepper to your liking.
4. Remove from the pan using a slotted spoon. Serve with your desired toppings.
Rolled up delicious goodness.