BEEF TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
- For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
- Serve with the grated cheese, diced tomatoes and shredded lettuce.
OLD SCHOOL BEEF TACOS
Steps:
- For the enchilada sauce: Add 1 1/2 cups of hot water to a large bowl and add the dried chiles. Leave to sit so the chiles rehydrate and plump up, 15 to 20 minutes.
- Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the garlic and onions and saute until fragrant and soft, 5 to 6 minutes. Add the cumin, and then pour in the diced tomatoes, rehydrated chile peppers and their water. Season with some salt and pepper. Then cover and simmer until sauce has reduced and is thickened, about 30 minutes. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm.
- For the taco filling: Set a large saute pan over high heat and add a drizzle of canola oil. Add the onions and bell peppers and saute until tender. Add the ground beef and saute while breaking up with the back of a wooden spoon. Cook until well browned, 7 to 8 minutes. Then season with the cumin, granulated garlic, paprika, onion powder, salt and pepper. Cook for 3 to 4 more minutes. Then stir in half the enchilada sauce (reserve the other half for assembly). Keep warm.
- For the tortillas: Take a large nonstick saute pan or griddle and spray lightly with the olive oil cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown, about 15 seconds, and then remove from the pan. Repeat with the remaining tortillas.
- To assemble: Place a tortilla, cheese side up, on a plate and top with the ground beef mixture, a slathering of the reserved enchilada sauce and garnish with some tomatoes, shredded lettuce, crema, lime and cilantro.
MIDDLE-SCHOOL TACOS
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can't eat just two.
Provided by Sam Sifton
Categories tacos, main course
Time 30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
- Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
- Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
- As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 587 milligrams, Sugar 2 grams, TransFat 2 grams
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