All American Beef Taco
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
65
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cup
Peanut Oil1 medium
Onion (chopped)450 g
Ground Sirloin2 cloves
Garlic (minced)2 cup
Beef Broth (low-sodium)2 tbsps
Chili Powder1 tbsp
Ground Cumin2 tsps
Cornstarch2 tsps
Kosher Salt1.5 tsps
Paprika (hot smoked)1 tsp
Ground Coriander1 tsp
Cayenne PepperDirections:
1
Watch how to make this recipe
2
Special equipment: heavy duty aluminum foil Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil
3
Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees
4
Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch
5
Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side
6
Heat the oven to 250 degrees F
7
Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes
8
Adjust the heat to maintain the temperature
9
Shape 1 tortilla around the aluminum foil mold, forming a taco shape
10
Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds
11
Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds
12
Flip the tortilla over and fry for an additional 30 seconds
13
Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold
14
Sprinkle the hot tortillas with kosher salt, to taste
15
Repeat frying procedure with the remaining tortillas
16
Keep the taco shells warm in the heated oven while preparing the filling
17
Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat
18
Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes
19
Add the ground meat, 1 teaspoon salt, and garlic
20
Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat
21
Add Taco Potion and beef broth
22
Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes
23
Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro
24
Serve immediately
25
Put all of the ingredients in a small jar and shake to combine
26
Store in an airtight container for up to 1 month
27
Yield: 1/4 cup plus 2 tablespoons