American beef tacos

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 675, total fat 50 G., saturated fats 15 G., proteins 27 G., carbohydrates 32 G., fiber 6 G., cholesterol 88 mg, sodium 700 mg, sugar 4 G.

What makes these tacos truly delicious and rich is Alton Brown's homemade spice mix, which he adds to the ground beef filling. In addition to the spices, this magical mixture contains a touch of cornstarch for the perfect consistency of the meat filling. The tacos are assembled in crispy corn tortilla pockets.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

3/4 cup peanut butter
12 yellow corn tortillas (15 cm)
Coarse salt for sprinkling + 1 tsp for beef
1 medium onion, finely chopped
450 g of ground beef tenderloin
2 cloves garlic, crushed
1 cup taco spice mix, recipe below
2/3 cup lightly salted beef broth
170 g crumbled panela cheese (Mexican soft white cheese) or feta
12 pickled jalapeño rings
1 cup shredded iceberg lettuce, optional
1 large tomato, seeded and chopped, optional
0.5 cup fresh cilantro leaves, optional

Taco spice mix

2 tbsp. chili seasoning
1 tbsp. l. ground cumin
2 tsp cornstarch
2 teaspoons coarse salt
1.5 tsp hot smoked paprika
1 teaspoon ground coriander
0.5 tsp cayenne pepper
Special equipment: heavy-duty aluminum foil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Make a taco moldRoll out aluminum foil and fold it in 25cm increments until you have a piece of foil four sheets thick. Fold the large square of foil in half horizontally, meeting the top and bottom, then turn it 90 degrees. Fold the top and bottom edges under by 2cm, then fold the sides under by 2cm. Place a roll of foil or a narrow rolling pin in the center of the foil square and press the sides together to form a hollow, narrow tube for forming tacos, making sure it can stand up on its long sides.
Preheat oven to 120°C.

In a 12-inch (30 cm) cast-iron skillet, heat the peanut oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the desired temperature.
Place 1 tortilla on a foil-lined baking sheet, forming it into a taco shape. Using tongs, press the edges of the tortilla into the baking sheet, then lower the bottom of the tortilla into the hot oil and fry for 20 seconds.
Place a tortilla side down in the oil and fry for 30 seconds. Flip the tortilla and fry for another 30 seconds. Transfer the taco shell to a wire rack set over a newspaper-lined baking sheet and let cool for 30 seconds before removing the shell. Sprinkle the hot tortillas with coarse salt. Fry the remaining tortillas in the same manner. While the filling is cooking, keep the taco shells in a warm oven.
Drain the peanut oil from the skillet, reserving 2 tablespoons, and return the pan to medium heat. Once the oil is hot, add the onion and cook until softened and lightly browned around the edges, about 3–4 minutes. Add the ground beef, 1 teaspoon salt, and garlic. Cook until the meat is browned, about 3–4 minutes, stirring occasionally to break up any large lumps. Add the taco sauce and beef broth. Bring to a simmer and cook, uncovered, until the sauce thickens slightly, 2–3 minutes.
Assemble the tacos with the meat filling, panela, sliced jalapeños, lettuce, tomatoes, and cilantro. Serve immediately.

Taco Spice Mix:

Exit: 1/4 cup + 2 tbsp.

Place all ingredients in a small jar and shake to combine. Store in a tightly sealed jar for up to 1 month.