Beef Tacos

Name: Beef Tacos
Yield: Serves 4 (Makes 8 tacos)
Cuisine: Mexican
Ingredients: 2 teaspoons, vegetable oil or corn 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, ground cumin; 1 teaspoon, ground coriander; 1/2 teaspoon, dried oregano; 1/4 teaspoon, cayenne pepper; 1/2 teaspoon, salt; 1 pound, 90% lean ground beef (or leaner); 1/2 cup, tomato sauce; 1/2 cup, low-sodium chicken broth; 1 teaspoon, brown sugar; 2 teaspoons, vinegar (preferably cider vinegar); 8 , taco shells (warmed according to package instructions), or Home-Fried Taco Shells; 1 cup, shredded cheddar cheese (4 ounces), 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, minced fresh cilantro leaves; , Tabasco sauce, or another brand of hot sauce

132 comments

Appears in Cook's Illustrated May/June 2002, America's Test Kitchen TV

Forget the seasoning packets and prefab taco shells. The best hard-shell tacos are homemade.

SERVES4 (Makes 8 tacos)

TIME55 minutes

has video

WHY THIS RECIPE WORKS

We set out to develop a taco recipe with a boldly spiced beef mixture and fresh toppings. We fried corn tortillas to make superior homemade taco shells. For the filling, we sautéed onions and garlic and then sautéed the spices to bring out ...

This is a members' feature.