When in doubt, ask your nine-year old what you should make for dinner…the boy loves tacos! Any Tex-Mex style foods, really. We haven’t had tacos in a while, so I agreed; searched through Pink Parsley and chose this recipe. M is anti-corn tortilla for some reason, so I haven’t decided if I want to fry up the flour tortillas I’ll be using for these.
Verdict: Yum! The leftovers didn’t last more than one day either! I served this with my fave rice, fresh pico de gallo, pepper jack cheese and lettuce. Everyone enjoyed these and my picky daughter even ate more than a few bites. This is the second ground beef taco recipe that I have posted here, and I’m happy to report that this one is going to be my go-to recipe. Thanks for reading, enjoy!
Ground Beef Tacos – adapted from Pink Parsley via Cook’s Illustrated
- 2 teaspoons vegetable oil
- 1 small onion, chopped (about 2/3 cup)
- 4 garlic cloves, minced
- 2 Tbs chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano (*I used Mexican oregano)
- 1/4 tsp cayenne pepper
- kosher salt and ground black pepper
- 1 pound 90% lean (or leaner) ground beef
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 1 tsp brown sugar
- 2 teaspoons apple cider vinegar
Heat oil in a large nonstick skillet until shimmering. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, spices, and 1/2 teaspoon salt. Cook, stirring constantly, until fragrant, about 1 minute. Add the ground beef and cook, breaking up meat with a wooden spoon and scraping the bottom of the pan to prevent scorching, about 5 minutes longer, until meat is no longer pink.
Add tomato sauce, broth, brown sugar, and vinegar; bring to a simmer and reduce heat to medium-low. Simmer uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes. Adjust seasonings with salt and pepper and serve with your favorite taco fixin’s.