Happy Taco Tuesday! Giants and Dodgers tonight on the big screen and the wafting of homemade tacos in my kitchen. Somebody pinch me! Chipotle Ground Beef Tacos For the taco seasoning:2 tablespoons chili powder2 tablespoons ground cumin1 tablespoon smoked paprika1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon ground coriander2 teaspoons cornstarch1 1/2 teaspoons kosher salt For the tacos:3/4 cup vegetable oil8 to 12 soft corn tortillas1 large red onion, medium dice4 garlic cloves, minced2 chipotles in adobo, minced1 tablespoon adobo sauce2 pounds ground beef3/4 cup water Toppings:Shredded lettuceDiced yellow onionChopped cilantroDiced tomatoLime wedges, for squeezingShredded Monterey Jack or crumbled Cotija cheeseHot sauce Make the taco seasoning by combining the spices, cornstarch, and salt. Mix well to make sure the cornstarch is fully incorporated and there are no lumps.Fry the taco shells: Heat your oven to 250°. Line a baking sheet with a double layer of paper towels and place it in the warm oven. Heat the oil in a cast-iron skillet until it registers 350°F on a deep-frying thermometer. Fry 1 tortilla at a time, using tongs so you don’t get burned: Carefully lay a tortilla in the hot oil—try not to submerge it. Fry flat for about 15 seconds, then use your tongs to fold it in half. Fry an additional 30 seconds, flip over, and fry for a final 30 seconds.At this point the tortilla should be browned lightly in spots but still flexible. Remove it from the oil and drain on your towel-lined baking sheet (try to stand the shells up on the rounded edges if you can—it doesn’t always work).Return the baking sheet to the oven to keep the shells warm. Continue until all the shells are fried. When finished, pour off most of the frying oil, but leave about 1 tablespoon behind in the skillet.Set the skillet back over medium heat. Add the onion and garlic. Cook until softened, about 4 minutes.Add the ground beef and chipotle with the adobo sauce to the skillet. Break up the meat with a spatula or wooden spoon and cook until browned, about 5 minutes.Add the taco seasoning and stir it into the beef until combined.Add the water and cook, uncovered, for a few minutes until the mixture is bubbling and has thickened. Let the mixture simmer on low until ready to eat.Chipotle Ground Beef Tacos
Happy Taco Tuesday! Giants and Dodgers tonight on the big screen and the wafting of homemade tacos in my kitchen. Somebody pinch me! Chipotle Ground Beef Tacos For the taco seasoning:2 tablespoons chili powder2 tablespoons ground cumin1 tablespoon smoked paprika1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon ground coriander2 teaspoons cornstarch1 1/2 teaspoons kosher salt For the tacos:3/4 cup vegetable oil8 to 12 soft corn tortillas1 large red onion, medium dice4 garlic cloves, minced2 chipotles in adobo, minced1 tablespoon adobo sauce2 pounds ground beef3/4 cup water Toppings:Shredded lettuceDiced yellow onionChopped cilantroDiced tomatoLime wedges, for squeezingShredded Monterey Jack or crumbled Cotija cheeseHot sauce Make the taco seasoning by combining the spices, cornstarch, and salt. Mix well to make sure the cornstarch is fully incorporated and there are no lumps.Fry the taco shells: Heat your oven to 250°. Line a baking sheet with a double layer of paper towels and place it in the warm oven. Heat the oil in a cast-iron skillet until it registers 350°F on a deep-frying thermometer. Fry 1 tortilla at a time, using tongs so you don’t get burned: Carefully lay a tortilla in the hot oil—try not to submerge it. Fry flat for about 15 seconds, then use your tongs to fold it in half. Fry an additional 30 seconds, flip over, and fry for a final 30 seconds.At this point the tortilla should be browned lightly in spots but still flexible. Remove it from the oil and drain on your towel-lined baking sheet (try to stand the shells up on the rounded edges if you can—it doesn’t always work).Return the baking sheet to the oven to keep the shells warm. Continue until all the shells are fried. When finished, pour off most of the frying oil, but leave about 1 tablespoon behind in the skillet.Set the skillet back over medium heat. Add the onion and garlic. Cook until softened, about 4 minutes.Add the ground beef and chipotle with the adobo sauce to the skillet. Break up the meat with a spatula or wooden spoon and cook until browned, about 5 minutes.Add the taco seasoning and stir it into the beef until combined.Add the water and cook, uncovered, for a few minutes until the mixture is bubbling and has thickened. Let the mixture simmer on low until ready to eat.