Go Back Email Link
+ servings
Print Recipe
No ratings yet

Tacos (Real)

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

  • 2 tablespoons neutral oil like canola, peanut or grapeseed
  • 1 medium-size yellow onion peeled and diced
  • 4 cloves garlic peeled and minced
  • 2 lbs. ground beef
  • 2 tablespoons chile powder
  • 1 tablespoon ground cumin
  • 2 teaspoons kosher salt or to taste
  • 2 teaspoons freshly ground black pepper to taste
  • 2 teaspoons cornstarch
  • 2 teaspoons smoked paprika or substitute hot or sweet paprika
  • 1 teaspoon crushed red-pepper flakes or to taste
  • 1 cup chicken broth or beef broth low-sodium if store-bought
  • 12-18 hard 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.

Notes

Recipe By: New York Times
Serving Size: 6