The next time you make tacos, try this homemade version. I think you will like it.
- 1/4 cup water
- 1 onion chopped
- 2 teaspoons sugar
- 2 tablespoons tomato paste
- 2 jalapeno peppers chopped
- 2 teaspoons garlic powder
- 1 tablespoon brown sugar
- 1 bell pepper chopped
- 2 cups shredded cheese
- 1 tablespoon vinegar
- 2 teaspoons onion powder
- 1 lb. ground beef
- 2 teaspoons cumin
- 2 cups shredded lettuce
- 2 tablespoons chilli powder
- 8 soft taco shells
- 1 cup sour cream optional
- 4 tomatoes chopped
- the seasoning mix:
- the salsa:
- 10 tomatoes chopped
- Carbohydrate 73.6405990596635 g
- Cholesterol 118.861069375 mg
- Fat 45.6100712506631 g
- Fiber 13.9013316187382 g
- Protein 36.392240628485 g
- Saturated Fat 18.6495200250418 g
- Serving Size 1 1 Serving (1170g)
- Sodium 907.196237639958 mg
- Sugar 59.7392674409253 g
- Trans Fat 9.07403436735978 g
- Calories 824 calories
Step-by-step
- Cook the ground beef until brown.
- Mix all the ingredients for the seasoning mix and stir into the meat.
- Add water and cook 5 minutes, stirring frequently.
- To make the salsa: Put all the ingredients in a pan and saute about 5 minutes.
- Meanwhile place the soft taco shells in a baking pan and bake in oven until they are hot.
- Remove from oven.
- Spoon the ground meat mixture into each taco shell.
- Spread over each with the salsa, the cheese, the tomatoes, and the optional sour cream.
- Fold taco shells and serve.
Ground beef carries the structural weight of this dish, acting as the primary carrier for both fat and umami. Fresh produce alters the outcome completely compared to jarred shortcuts. Sautéing raw onions, bell peppers, jalapeños, and chopped tomatoes builds a chunky salsa with natural pectin that thickens the pan sauce without cornstarch.
- Brown the one pound of ground beef over medium-high heat until deep mahogany crust forms on the bottom of the skillet, which develops the necessary savory depth before adding spices.
- Dissolve two tablespoons of chilli powder, two teaspoons of cumin, and two teaspoons of garlic powder directly into the meat juices alongside one-quarter cup of water.
- Simmer the seasoned mixture for exactly five minutes to hydrate the spices and cook out the raw garlic flavor.
- Warm the soft taco shells in a 350 degree Fahrenheit oven for five minutes so they become pliable enough to fold without cracking along the spine.
- Store leftover meat and fresh toppings in separate airtight containers in the refrigerator for up to three days, reheating the beef gently with a splash of water before repurposing it into scrambled eggs or grain bowls.
Fresh tomatoes release excess liquid during the five-minute sauté window, so drain them in a colander beforehand if a drier salsa is desired. Proper fat rendering determines whether the final filling eats cleanly or leaves a heavy film on the palate.
