DAVE: You’ve got much more important things to think about. HURLEY: Like what? DAVE: Like hard or soft shell, baby – chicken or shrimp – sour cream or hot sauce. HURLEY: Yeah, I guess I could eat. DAVE: Yeah, I thought so – noche de tacos, amigo.
Lost: Season 2, Episode 18
Taco night is always fun. While I like to change up the toppings – blistered poblano strips, grilled corn, cotija – some nights call for keeping it simple. These beef tacos come together quickly and hit the spot. This recipe uses fairly lean ground beef (90/10), so it doesn’t feel greasy or heavy. I used lettuce cups instead of tortillas, but do as Dave says and think about the important things: hard or soft shell, baby.
Recipe adapted from America’s Test Kitchen Beef Tacos. Serves 4.
For the meat:
2 teaspoons vegetable oil or corn oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
Salt
1 pound 90% lean ground beef (or leaner)
½ cup tomato sauce
½ cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
For the toppings, use your imagination! Here are some suggestions:
Red onion
Tomatoes
Cilantro
Sauteed mushrooms
Salsa or hot sauce
Beans (refried or whole)
Cheese (cotija, feta, cheddar)
Sour cream or yogurt
Avocado
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, and ½ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.
Add ground beef and cook, breaking meat up with 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, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
Divide filling evenly among taco shells or lettuce cups, two per person. Serve immediately, passing toppings separately.