Weeknight Beef Tacos

I think we are all familiar with the weeknight tacos of our childhood. I’m talking the Old El Paso kit you buy at the grocery store that has everything you need in it including the MSG-filled spice mix which is anything but spicy, unnaturally crunchy taco shells that break every time you eat them, and that packet of sauce that no one is quite sure what to do with. Now don’t get me wrong, I don’t dislike the standard home-cooked taco fare. I have been happily eating it for thirty years (I may be aging myself here). But I kept thinking that there was surely a more authentic and more delicious way to make everyday beef tacos; one that did not compromise on ease and speed. Thank-you America’s Test Kitchen!

I was able to make these tacos in under 30 minutes including making my own taco shells (more on this in a minute- don’t be intimidated). I could name and identify all of the ingredients in these tacos and they were all pantry staples I already had. I cannot over-emphasize how delicious these tacos were. We are talking Lobster Bisque when you have been eating Campbell’s Tomato Soup all your life. Go make these tacos right now!

I have included in here the recipe for homemade taco shells. This beef filling recipe can be used in any store-bought tortilla if you are daunted by frying your own shells or are really short on time. But I strongly encourage you to try your hand at your own shells. They were relatively easy and only took a total of ten minutes once the oil was heated.

When frying make sure to use oil that has a high smoke-point, such as peanut, vegetable or canola oil. Also use an instant read thermometer so you know just how hot the oil is. As long as your oil does not get too hot and you use common sense (ie- don’t touch the hot oil, don’t pour any liquids into the hot oil) frying is really quite easy. Give it a try- you won’t regret it!

Everyday Beef Tacos
Americas Test Kitchen

Beef Filling

2 tsp vegetable oil
1 small onion, minced
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tbsp)
2 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano
¼ tsp cayenne pepper
table salt
1 pound 90 percent lean ground beef
½ cup canned tomato sauce
½ cup low-sodium chicken broth
2 tsp vinegar, preferably cider vinegar
1 tsp brown sugar
ground black pepper

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 ½ tsp 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.

Suggested Toppings:

Shredded Monterey jack or cheddar cheese
Shredded iceberg lettuce
Diced tomatoes
Chopped fresh cilantro leaves

Home-Fried Taco Shells

¾ cup corn oil, vegetable oil, or canola oil
8 (6-inch) corn tortillas

Line a rimmed baking sheet with a double thickness of paper towels and set aside. Heat the oil in an 8-inch skillet over medium heat to 350°F, about 5 minutes (the oil should bubble when a small piece of tortilla is dropped in; the piece should rise to the surface in 2 seconds and be light golden brown in about 1 minute)

Using tongs to hold the tortilla, slip half of it into the hot oil. With a metal spatula in the other hand, submerge the half in the oil. Fry until just set, but not brown, about 30 seconds.

Flip the tortilla, and using tongs, hold the tortilla open about 2 inches while keeping the bottom submerged in the oil. Fry until golden brown, about 1 ½ minutes. Flip again and fry the other side until golden brown, about 30 seconds.

Transfer the shell, upside down, to the paper towel-lined baking sheet to drain. Repeat with the remaining tortillas, adjusting the heat as necessary to keep the oil between 350 and 375°F.