You may also like
Categories:
corn tortillas vegetable oil vegetable oil onion chili powder ground cumin ground coriander oregano salt cayenne garlic ground beef chicken broth tomato sauce brown sugar cider vinegar
Viewed: 96 - Published at: 7 years agoIngredients
- 8 corn tortillas, 6-inch size
- vegetable oil (for frying, about 3/4 cup)
- 2 teaspoons vegetable oil
- 1 medium onion, minced fine
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 12 teaspoon dried oregano
- 12 teaspoon table salt
- 14 teaspoon cayenne
- 3 garlic cloves, minced fine
- 1 lb 90% lean ground beef
- 12 cup low sodium chicken broth
- 12 cup canned tomato sauce
- 1 teaspoon dark brown sugar
- 2 teaspoons cider vinegar
Method
- In a deep skillet, heat 3/4 c vegetable oil to 350F Fry tortillas into traditional taco shape: hold tortilla in oil at 90 degrees for 30 seconds using an offset spatula to hold it under the surface.
- Turn over and hold the other side in the oil to set the U shape, leaving about a 2" gap, again using the offset spatula to hold the tortilla down in the oil.
- Fry until golden brown, about 1 minute.
- Turn back over and fry the first side until golden brown, about 30 seconds more.
- In a second skillet, heat 2 tsp vegetable oil over medium heat until shimmering.
- Add onion and saute until soft but not colored, 3-5 minutes.
- Add spices and garlic and saute about 1 minute until fragrant.
- Add beef.
- Cook, breaking up beef with the edge of a spoon and scraping the bottom of the pan, until no longer pink, about 5 minutes.
- Add chicken broth, tomato sauce, brown sugar and cider vinegar.
- Bring to a boil, then reduce to a simmer and cook until thick and almost dry, about 10 minutes.
- It should be slightly moist, but not sloppy-joe levels of sauce.
- Serve with the usual accoutrements: shredded iceberg lettuce, diced tomato (or pico de gallo), guacamole, shredded cheddar cheese, sour cream, salsa.
