Photo: Taco Bar Recipe
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups onion, finely chopped
- 3 tablespoons minced garlic
- 3 tablespoons ground cumin
- 2 pounds ground beef
- 1 teaspoon ground chipotle pepper
- 1 1/2 teaspoons kosher salt
- 2 cups beef broth
- 1/4 cup tomato paste
- 12 to 16 taco shells or warmed soft tortillas, as desired
- Grated Monterey Jack or Cheddar, for garnish
- Diced tomatoes, for garnish
- Minced jalapenos, for garnish
- Sour cream, for garnish
- Shredded iceburg lettuce, for garnish
- Guacamole, recipe follows, for garnish
- Salsa, recipe follows, for garnish
- Chopped red onion, for garnish
Directions
Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
For the Guacamole:
- 3 ripe avocados, peeled and cut into 1/2-inch pieces
- 3 tablespoons finely chopped yellow onion
- 3 cloves garlic, minced
- 1 tablespoon freshly minced cilantro leaves
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
Yield: about 2 1/2 cups
For the Salsa:
- 4 large tomatoes, about 21/2 pounds, seeded and roughly chopped
- 1 cup chopped white onions
- 5 teaspoons minced garlic
- 4 serrano peppers, stems and seeds removed, minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
Serve as an accompaniment to fish tacos, or other dishes, as desired.
Yield: about 3 cups
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By sbrelampago
California
on December 11, 2011
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This rating is specifically for the taco meat portion of the recipe -- very good! A lot better than what you get from a powdered taco seasoning packet! The chipotle pepper seasoning adds just a small amount of kick to the flavor -- in a good way.
By iluvTCM
Nashville, TN
on October 15, 2011
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Excellent taco seasoning. I'll NEVER buy the commercial dry seasoning mixes again! Used only 2 Tbsp. cumin and 1/4 tsp. salt. You won't miss the lessened amount of salt here. Also, used plain water, not broth, and it was still fantastic. The chipotle pepper is a must; totally worth the extra cost over cayenne.
By Allyson GEP
on September 27, 2011
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Very tasty! Next time I will leave out the garlic in the guacamole and dice the onions even finer. This was my first attempt at making a taco meal with all the fillings and it was so easy I will be making it again. This was a hit with the whole family.
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