Ground Beef Tacos

By Scout0421

Ingredients

• Beef Filling:
• 2 tsp vegetable oil
• 1 small onion, chopped (about 2/3 cup)
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• kosher salt & black pepper
• 1 lb 90% lean ground beef
• 1/2 cup tomato sauce
• 1/2 cup low sodium chicken broth
• 1 tsp brown sugar
• 2 tsp apple cider vinegar
• Shells and Toppings:
• 3/4 cup vegetable oil
• 12 (6-inch) corn tortillas
• 4 oz shredded cheese (about 1 cup)
• 2 cups shredded iceberg lettuce
• 2 tomatoes, chopped small
• 1/2 cup sour cream
• 1 avocado, chopped
• 1 small onion, chopped (2/3 cup)
• 2 tbsp chopped fresh cilantro
• hot pepper sauce

Details

Servings 12
Adapted from pinkparsley.com

Preparation

Step 1

Heat oil in a large nonstick skillet 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 1 minute. Add the ground beef and cook, breaking up meat with a wooden spoon and scraping the bottom of the pan to prevent scorching, about 5 minutes longer, until meat is no longer pink.

Add tomato sauce, broth, brown sugar, and vinegar; bring to a simmer and reduce heat to medium-low. Simmer uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes. Adjust seasonings with salt and pepper and set aside to keep warm.

Meanwhile, fry the shells. Heat oil in an 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes. You can test by dropping a small piece of tortilla into the oil. It should bubble and the tortillas should rise to the surface within 2 seconds. Line a baking sheet with a double layer of paper towels.

Using tongs to hold the tortilla, slip half the tortilla into the oil. With a metal spatula in the other hand, hold the tortilla in the oil, at a 90 degree angle to the top half. Fry until just set but not brown, about 30 seconds.

Flip the tortilla, and hold it open about 2 inches while keeping the bottom half submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry the other side until golden brown, about 30 seconds.

Transfer shells to the baking sheet and lay upside down to drain. Repeat with remaining shells.

When all the tortillas have been fried, divide the filling evenly among the shells. Serve immediately, passing the topping separately.