I got my first issue of Cook's Illustrated a couple of days ago, and I'm hooked! What a neat magazine! I made this recipe for dinner tonight. It's pretty labor-intensive because you have to fry ( ) each tortilla, but very tasty if you want something a step above Old El Paso shells and seasoning mix. The recipe does not call for the meat to be drained; I used 90% lean, which barely produced any grease. But you could change the procedure this way: saute the onions, garlic, and seasonings, remove from pan, brown meat, drain, and return onions/seasonings to meat.
The meat mixture is really tasty, and could be used as a burrito or enchilada filling if the shells are too time-consuming.
* Exported from MasterCook *
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Serving Size : 0 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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2 teaspoons corn or vegetable oil
1 small onion -- chopped
3 cloves garlic -- minced
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander (I didn't have this)
1/2 teaspoon dried oregano
1/4 teaspoon cayenne (I used 1/2 cayenne, 1/2 chipotle powder)
1 pound ground beef -- 90% lean
1/2 cup canned tomato sauce
1/2 cup low sodium chicken broth
1 teaspoon brown sugar
2 teaspoons cider vinegar
8 6-inch corn tortilla
3/4 cup vegetable oil
shredded iceberg lettuce
Heat 2 teaspoons of oil in a medium skillet over medium heat. Add onion and cook until softened, stirring occasionally. Add garlic, spices, and 1/2 tsp salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking up meat, until no longer pink. Add tomato sauce, broth, brown sugar, and vinegar; bring to simmer. Reduce heat to low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes.
While meat is cooking, prepare the taco shells.
Heat 3/4 cup oil in a small skillet over medium heat tp 350 degrees (about 5 minutes; oil should bubble when a small piece of tortilla is dropped in). Line rimmed baking sheet with double thickness paper towels.
Prepare one tortilla at a time. Using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil for 30 seconds (should be just set but not browned). Flip tortilla so the uncooked half is submerged in oil. Hold down with metal spatula, use tongs to retain shell shape. Fry until golden brown, about 1 1/2 minutes. Flip back to other side and fry again until golden brown. Transfer shell upside-down to paper towels to drain. Repeat with remaining tortillas.
Fill shells with meat mixture, and top as desired.
"Cook's Illustrated May and June 2002"
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