Avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like.
Course: Main Course
Keyword: tacos
Servings: 6
Author: New York Times
Ingredients
2tablespoonsneutral oillike canola, peanut or grapeseed
1medium-size yellow onionpeeled and diced
4clovesgarlicpeeled and minced
2lbs.ground beef
2tablespoonschile powder
1tablespoonground cumin
2teaspoonskosher saltor to taste
2teaspoonsfreshly ground black pepperto taste
2teaspoonscornstarch
2teaspoonssmoked paprikaor substitute hot or sweet paprika
1teaspooncrushed red-pepper flakesor to taste
1cupchicken broth or beef brothlow-sodium if store-bought
12-18hard taco shells
Instructions
Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.