There is a time for gourmet tacos, which is pretty often in our house, but some night just call for a simple taco. A simple taco doesn't have to mean store bought shells with over done, flavorless ground beef. A few simple steps can make the simple taco night, a highlight of the week.
There are 2 keys to making simple tacos great. First, start with a homemade corn tortilla. If you have not done this before, stop right now and order a taco press. You can make them with a pan, but this is much easier. Second, flavor your beef correctly.
The rest is up to you. Add the toppings you enjoy, but always top it with extra cilantro on top!
Ingredients:
Tortillas:
2 cups corn meal (Masa)
1 1/4 cup water
1/4 tsp salt
Beef Filling:
1 lb ground beef (80/20)
1 small onion diced (about 1/2 to 3/4 cup)
4 garlic cloves, minced
3 tsp brown sugar
2 tsp cumin
2 tsp coriander
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
8 oz can tomato sauce
1/4 cup water
1/2 to 1 jalapeno, seeded & finely diced
Toppings:
Fiesta cheese blend
Salsa
Queso Fresco
Lime
Sour cream or Crema
Lettuce - thinly sliced
Cilantro
Directions:
Start by making the tortilla dough:
Combine the masa, water and salt in a bowl. Stir until combined then use your hands to finish mixing. Add 1 tbs of water at a time if needed to just get the dough to hold together.
Cover and let sit for 10-30 min.
To test, form a ball about the size of a golf ball or 2 tbs. The dough should hold together easily.
For the beef filling:
Add the onions and ground beef to a skillet over med-high heat. Stir often, breaking up the meat into small pieces. This should take 5-7 min
Once the beef is just about finished browning, drain the grease off the skillet and return to the heat.
Add the garlic and the dried spices to the meat. Stir into the meat for about 30 sec. The aromas will tell you when it's ready.
Add the tomato sauce and jalapenos. Simmer for about 10 min, stirring periodically.
Create the corn tortillas:
Take a gallon size ziplock back and cut the 2 sides. Place the bottom seam at the hinge of the tortilla press. This will keep the tortillas from sticking to the press. A piece of wax paper would also work well.
Create a ball about the size of a golf ball (2 tbs) and place in the middle of the press. Press down, then gently peal the tortilla off. Stack slightly overlapping on a plate so that you can easily remove them when cooking.
To cook, preheat a non-stick griddle or pan to med-high heat. Add the tortillas (no oil) to the pan and cook for about 1 to 1.5 min per side. Stack in a tortilla warmer lined with a paper towel or wrap in a clean dish towel.
The tortillas will be steam slightly and stay moist and pliable.
Fill and eat! For the ingredients listed, I usually will build the tacos in this order:
Meat, shredded cheese, queso fresco, salsa, lime juice squeezed over the taco, sour cream, lettuce and a large amount of cilantro on top.
Notes:
This serves 3 people easily and maybe a fourth, approximately 12 tacos.
Updated on 8/14/23 - Reduced chili powder and added a little sweetness with brown sugar