Beef Tacos

Why This Recipe Works

Tacos made from supermarket kits are disappointing substitutes for the real thing. Easy as they may be to prepare, taco fillings made with store-bought spice mixes taste flat and stale, and the shells don’t taste much different than the cardboard they’re packaged in. We set out to develop a recipe for toasty, not greasy, taco shells filled with a boldly spiced beef mixture and fresh toppings. Home-fried corn tortillas made superior homemade taco shells. For the filling, we seasoned lean ground beef with onions, garlic, and spices (chili powder, cumin, coriander, and oregano). To moisten and further flavor the beef filling, we added chicken broth, brown sugar, and vinegar. Spooned into our fresh, crisp taco shells and topped with tomatoes, lettuce, avocado, Monterey Jack, onion, and cilantro, these tacos have far better flavor than taco-kit versions.

Beef Filling Ingredients

2 teaspoons vegetable oil
1 small onion, minced
3 medium garlic 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
Table salt
1 pound 90 percent lean ground beef
¹/₂ cup canned tomato sauce
¹/₂ cup low-sodium chicken broth
2 teaspoons vinegar, preferably cider vinegar
1 teaspoon brown sugar
Ground black pepper

Instructions For The Filling

Heat the oil in a medium skillet over medium heat until shimmering.
Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
Add the garlic, spices, and ¹/₂ teaspoon salt; cook, stirring constantly, until fragrant, about 30 seconds.
Add the ground beef and cook, breaking up the meat with a wooden spoon and scraping the pan bottom to prevent scorching, until the beef is no longer pink, about 5 minutes.
Add the tomato sauce, broth, vinegar, and brown sugar; bring to a simmer.
Reduce the heat to medium-low and simmer uncovered, stirring frequently and breaking up the meat so that no chunks remain, until the liquid has reduced and thickened (the mixture should not be completely dry), about 10 minutes.
Season with salt and pepper to taste.

Using a wide, shallow spoon, divide the mixture evenly among the taco shells; place two tacos on each plate. Serve immediately, passing the toppings separately.