Adapted from Cooks Illustrated

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Name: Beef Tacos
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoons vegetable oil; 1 small onion chopped small (about 2/3 cup); 2 medium cloves garlic minced; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 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; 1 cup shredded cheddar cheese; 2 cups shredded iceberg lettuce; 2 small tomatoes chopped small; 1/2 cup sour cream; 1 avocado diced medium; 2 tablespoons minced fresh cilantro leaves

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INGREDIENTS

1 tablespoons vegetable oil
1 small onion ; chopped small (about 2/3 cup)
2 medium cloves garlic ; minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
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
1 cup shredded cheddar cheese
2 cups shredded iceberg lettuce
2 small tomatoes ; chopped small
1/2 cup sour cream
1 avocado ; diced medium
2 tablespoons minced fresh cilantro leaves

Servings

INSTRUCTIONS

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

NOTES

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Beef Tacos

1 tablespoons vegetable oil 
1 small onion chopped small (about 2/3 cup)
2 medium cloves garlic minced
2 tablespoons chili powder 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon dried oregano 
1/4 teaspoon cayenne pepper 
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 
1 cup shredded cheddar cheese 
2 cups shredded iceberg lettuce 
2 small tomatoes chopped small
1/2 cup sour cream 
1  avocado diced medium
2 tablespoons minced fresh cilantro leaves

2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

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Nutrition

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Serving Size: 1 Serving (596g)
Recipe Makes: 4 Servings

Calories: 885
Calories from Fat: 503 (57%)

Amt Per Serving		% DV

	Total Fat 55.9g	74 %
	Saturated Fat 17.5g	87 %
	Monounsaturated Fat 27.2g
	Polyunsanturated Fat 7.3g
Cholesterol 113.7mg		35 %
Sodium 1725.9mg		60 %
Potassium 1768.2mg		47 %
Total Carbohydrate 61.2g		18 %
	Dietary Fiber 11.8g	47 %
	Sugars, other 49.4g
Protein 39.5g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 885

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