Spicy Beef Tacos the Editors of Publications International, Ltd.
Spicy Beef Tacos
Makes 6 servings
|1||pound boneless beef chuck, cut into 1-inch cubes|
|1||to 2 teaspoons chili powder|
|1||clove garlic, minced|
|1/2||teaspoon ground cumin|
|1||can (14-1/2 ounces) diced tomatoes, undrained|
|12||(6-inch) corn tortillas*|
|1||cup (4 ounces) shredded mild Cheddar cheese|
|2||to 3 cups shredded iceberg lettuce|
|1||large fresh tomato, seeded, chopped|
|Cilantro for garnish|
*Or, substitute packaged taco shells for the corn tortillas. Omit steps 4 and 5. Warm taco shells according to package directions.
- Brown beef in 2 tablespoons hot oil in large skillet over medium-high heat 10 to 12 minutes, turning frequently. Reduce heat to low. Stir in chili powder, garlic, salt and cumin. Cook and stir 30 seconds.
- Add canned tomatoes with juice. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 to 2 hours until beef is very tender.
- Using 2 forks, pull beef into coarse shreds in skillet. Increase heat to medium. Cook, uncovered, 10 to 15 minutes until most of liquid has evaporated. Keep warm.
- Heat 4 to 5 inches of oil in deep fat fryer or deep saucepan over medium-high heat to 375°F; adjust heat to maintain temperature.
- For taco shells, place 1 tortilla in taco fryer basket;** close gently. Fry tortilla 1/2 to 1 minute until crisp and golden. Open basket; gently remove taco shell. Drain on paper towels. Repeat with remaining tortillas.
- Layer beef, cheese, lettuce and tomato in each taco shell. Garnish, if desired.
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