April 9, 2010

beef tacos

beef filling-
2 tbsp vegetable oil or corn oil
1 small onion, diced (2/3 cup)
3 medium cloves of garlic, minced (1 tbsp)
2tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1/4 tsp cayenne pepper
table salt
1 lb lean ground beef
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 tsp brown sugar
2 tsp cider vinegar
ground black pepper

shells and toppings-
8 taco shells (warmed)
1 cup shredded cheddar cheese or Monterey Jack
2 cups iceberg lettuce shredded
2 small tomatoes diced
1/2 cup sour cream
1 avocado, diced
1 small onion, chopped small
2 tbsp minced fresh cilantro leaves
hot pepper sauce such as Tabasco

heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 min; add onion and cook, stirring occasionally, until softened, about 4 min, add garlic, spices, and 1/2 tsp salt; cook, stirring constantly, until fragrant, about 1 min. add ground beef and cook, breaking meat up with a wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes, add tomato sauce, chicken broth, brown sugar, and vinegar,; bring to simmer, reduce heat to medium-low, and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain. serve in taco shells with toppings

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