Homemade Beef Tacos

By sandycon

Ingredients

• Beef Filling
• 2 teaspoons corn or vegetable oil
• 1 small onion, chopped small (about 2/3 cup)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• salt
• 1 pound 90 percent lean (or leaner) ground beef
• 1/2 cup canned tomato sauce
• 1/2 cup canned low salt chicken broth
• 1 teaspoon brown sugar
• 2 teaspoons vinegar, preferably cider vinegar
• ground black pepper
• Shells and Toppings
• 8 taco shells
• 1 cup (4 ounces) shredded cheddar or Monterey Jack cheese
• 2 cups shredded iceberg lettuce
• 2 small tomatoes, chopped small
• 1/2 cup sour cream
• 1 avocado, diced medium
• 1 small onion, chopped small
• 2 tablespoons chopped fresh cilantro leaves
• hot pepper sauce, such as Tabasco

Details

Servings 4

Preparation

Step 1

1. Heat oil in 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. Add garlic, spices,a and 1/2 teaspoons salt; cook, stirring occasionally, until fragrant, about 1 minute. 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 a simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened(mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide shallow spoon, divided filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.