Monday, January 10, 2011

Beef Tacos

This is the full-on taco kit experience but fresher and home made (that is, without the MSG). I usually make extra filling so that I can use it later in the week for quesadillas or burritos.

(serves two adults and two children)

The Spice Mix
1 Tbs chili powder
½ tsp ground coriander
½ tsp ground cumin
½ tsp dried oregano
¼ tsp cayenne pepper
kosher salt, to taste

The Beef Filling
1 small onion
3 cloves garlic
1 Tbs canola oil
1 lb ground beef
½ c chicken broth
½ c crushed tomatoes
1 Tbs cider vinegar
1 Tbs brown sugar

The Toppings
iceberg lettuce, shredded
cheddar (or Monterey jack) cheese, shredded
tomatoes, finely diced
avocado, finely diced
red onion, finely chopped
sour cream
hot sauce

1. In a small bowl, combine the ingredients for the spice mix.

2. Chop the onion. Mince the garlic.

3. In a large skillet, heat the oil over a medium-low flame. Add the onion and cook until soft, about 3-4 minutes. Add the garlic and spice mix. Cook, stirring frequently, until the spices become fragrant, about 1 minute. Raise the flame to medium. Add the ground beef and cook until well browned, breaking up clumps with a wooden spoon.

4. When the meat has browned, add the chicken broth, tomatoes, cider vinegar, and brown sugar. Stirring occasionally, simmer until nearly all of the liquid has evaporated but the meet is still moist, about 10-15 minutes.

5. Meanwhile, prepare the toppings. Serve with corn tortillas.

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