Beef Tacos

Name: Beef Tacos
Yield: Serves 4 (Makes 8 tacos)
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 teaspoons, vegetable oil or corn oil; 1 , small onion, chopped small (about 2/3 cup); 3 medium, garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 2 tablespoons, chili powder; 1 teaspoon, ground cumin; 1 teaspoon, ground coriander; 1/2 teaspoon, dried oregano; 1/4 teaspoon, cayenne pepper; 1/2 teaspoon, salt; 1 pound, 90% lean ground beef (or leaner); 1/2 cup, tomato sauce; 1/2 cup, low-sodium chicken broth; 1 teaspoon, brown sugar; 2 teaspoons, vinegar (preferably cider vinegar); 8 , taco shells (warmed according to package instructions); 1 cup, shredded cheddar cheese (4 ounces), or Monterey Jack cheese; 2 cups, shredded iceberg lettuce; 2 , small tomatoes, chopped small; 1/2 cup, sour cream; 1 , avocado, diced medium; 1 , small onion, chopped small; 2 tablespoons, minced fresh cilantro leaves; , Tabasco sauce, or another brand of hot sauce

Main Courses
Latin America & Caribbean
Mexican
Meat
Beef
Weeknight

Appears in Cook's Illustrated May/June 2002, America's Test Kitchen TV

Forget the seasoning packets and prefab taco shells. The best hard-shell tacos are homemade.

SERVES 4 (Makes 8 tacos)

TIME 55 minutes

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