INGREDIENTS
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Beef Filling
- 2 teaspoons vegetable oil
- 1small onion, chopped small (about 2/3 cup)
- 3medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 2tablespoons chili powder
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 1/2teaspoon dried oregano
- 1/4teaspoon cayenne pepper
- Salt
- 1pound 90% lean ground beef, Turkey or 1 pound of diced sweet potatoes (I used turkey)
- 1/2cup tomato sauce
- 1/2cup low-sodium chicken broth
- 1teaspoon brown sugar
- 2teaspoons vinegar (preferably cider vinegar)
- Ground black pepper
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Shells and Toppings
- 8taco shells Home-Fried Taco Shells (How to video here)
- 1cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
- 2cups shredded iceberg lettuce
- 2 small tomatoes, chopped small
- 1 avocado, diced medium
- 1small onion, chopped small
- 2tablespoons minced fresh cilantro leaves
- Tabasco sauce, or another brand of hot sauce
- 2 slice jalapenos
INSTRUCTIONS
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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 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground turkey/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.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Recipe Adapted from Americas Test Kitchen
