All-American Beef Taco

Name: All-American Beef Taco
Prep time: 75 min
Total time: 75 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tbsp Chili Powder (2 tablespoons chili powder); 1 tbsp Cumin Powder (1 tablespoon ground cumin); 2 tsp Cornstarch (2 teaspoons cornstarch); 3 tsp Kosher Salt (2 teaspoons kosher salt + 1 teaspoon kosher salt, plus more to taste); 1 ½ tsp Smoked Paprika (1 1/2 teaspoons hot smoked paprika); 1 tsp Ground coriander (1 teaspoon ground coriander); ½ tsp Cayenne Pepper (1/2 teaspoon cayenne pepper); ¾ cup Peanut Oil (3/4 cup peanut oil); 12 pieces Corn Tortilla (12 (6-inch) yellow corn tortillas); 1 piece Yellow Onion (1 medium onion, chopped); 16 oz Sirloin Steak (16 ounces ground sirloin); 2 cloves Garlic (2 cloves garlic, minced); ⅔ cup Beef Broth (2/3 cup low-sodium beef broth); 6 oz Panela Cheese (6 ounces panela cheese, crumbled); 12 slices Jalapeño (12 slices pickled jalapeno); 1 cup Iceberg Lettuce (1 cup shredded iceberg lettuce, optional) — optional; 1 piece Tomato (1 large tomato, seeded and chopped, optional) — optional; ½ cup Cilantro (1/2 cup fresh cilantro leaves, optional) — optional

All-American Beef Taco - Mains (Mexican)

75 minMexican

Servings6

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Egg Free

Ingredients

For 6 servings

Chili Powder2 tbsp · 2 tablespoons chili powder
Cumin Powder1 tbsp · 1 tablespoon ground cumin
Cornstarch2 tsp · 2 teaspoons cornstarch
Kosher Salt3 tsp · 2 teaspoons kosher salt + 1 teaspoon kosher salt, plus more to taste
Smoked Paprika1 ½ tsp · 1 1/2 teaspoons hot smoked paprika
Ground coriander1 tsp · 1 teaspoon ground coriander
Cayenne Pepper½ tsp · 1/2 teaspoon cayenne pepper
Peanut Oil¾ cup · 3/4 cup peanut oil
Corn Tortilla12 pieces · 12 (6-inch) yellow corn tortillas
Yellow Onion1 piece · 1 medium onion, chopped
Sirloin Steak16 oz · 16 ounces ground sirloin
Garlic2 cloves · 2 cloves garlic, minced
Beef Broth⅔ cup · 2/3 cup low-sodium beef broth
Panela Cheese6 oz · 6 ounces panela cheese, crumbled
Jalapeño12 slices · 12 slices pickled jalapeno
Iceberg Lettuce1 cup · 1 cup shredded iceberg lettuce, optional · optional
Tomato1 piece · 1 large tomato, seeded and chopped, optional · optional
Cilantro½ cup · 1/2 cup fresh cilantro leaves, optional · optional

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Steps

1Taco Potion #19
2Put all of the ingredients in a small jar and shake to combine.
3All-American Beef Taco
4Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
5Heat oven to 250ºF.
6Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350ºF on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
7Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a wire rack set over a paper towel-lined half-sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
8Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion, and cook until softened and lightly browned around the edges, 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, 3 to 4 minutes, stirring occasionally to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
9Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.