Whip up a family favorite: old-school Tex-Mex beef tacos with crispy shells, juicy seasoned beef, and everyone’s favorite toppings!
What You’ll Need To Make Beef Tacos
Step-by-Step Instructions
In a medium bowl, mash the beef with the baking soda and salt. Let sit for at least 15 minutes or up to 1 hour. This process raises the pH level of the beef, making it more alkaline and resulting in a more tender texture. I use this technique in many recipes, including my beef enchiladas and ultimate chili recipe, to ensure the meat stays juicy and flavorful. (Time-Saving Tip: Use the time that the beef is sitting with the baking soda to chop the onions and garlic and measure out the spices.) When serving, set out optional toppings like shredded lettuce, Mexican-blend cheese, diced tomatoes, and sour cream so everyone can make their own perfect taco. And if your family loves taco night as much as mine, consider making a double batch of the beef filling and stashing half in the freezer. When you’re ready for round two, just thaw and reheat the beef, prep the toppings, and dinner’s on the table! Heat the oil in a large nonstick skillet over medium heat until hot and shimmering. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 1 minute more. Do not brown. Add the beef and spices. Cook, stirring constantly and breaking meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, water, sugar, and lime juice. Bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring frequently and breaking up the meat so that no chunks remain, until the liquid has reduced and thickened (the mixture should not be completely dry), 10 to 15 minutes. Taste and adjust seasonings if necessary. Using a wide, shallow spoon, divide the filling evenly among taco shells; place two or three tacos on individual plates. Serve immediately, passing the toppings separately.
Video Tutorial
Per serving (8 servings) Serving size: 2 tacos Calories: 380 Fat: 20g Saturated fat: 7g Carbohydrates: 24g Sugar: 3g Fiber: 4g Protein: 26g Sodium: 535mg Cholesterol: 74mg
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