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From America's Test Kitchen Season 6: Tex-Mex Favorites
Tacos made from supermarket kits are disappointing substitutes for the real thing. Easy as they may be to prepare, taco fillings made with store-bought spice mixes taste flat and stale, and the shells don’t taste much different than the cardboard they’re packaged in. We set out to develop a recipe for toasty, not greasy, taco shells filled with a boldly spiced beef mixture and fresh toppings.
Home-fried corn tortillas made superior homemade taco shells. For the filling, we seasoned lean ground beef with onions, garlic, and spices (chili powder, cumin, coriander, and oregano). To moisten and further flavor the beef filling, we added chicken broth, brown sugar, and vinegar. Spooned into our fresh, crisp taco shells and topped with tomatoes, lettuce, avocado, Monterey Jack, onion, and cilantro, these tacos have far better flavor than taco-kit versions.
Makes 8 tacos, serving 4
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
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