Soft Beef Tacos

Reminiscent of the classic "taco dinner in a box," this version leaves room for improvisation. Add more or less chili powder or spice things up with a dash of hot sauce, a pinch of cayenne or more jalapenos.

Regan Burns Cafiso

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Beef

Mexican

Main Course

Ingredients

1 tablespoon olive oil		1 teaspoon white vinegar
1 cup chopped onion (about 1/2 a medium onion)		8 small flour tortillas, warmed
1 garlic clove, minced		Shredded cheese, for the topping
1 tablespoon minced jalapeno (optional)		Shredded iceberg lettuce, for the topping
1 pound ground beef sirloin		Salsa, for the topping
3 tablespoons tomato paste		Cilantro, for the topping
3 tablespoons chili powder		Sliced radishes, for the topping
2 teaspoons dried oregano		Avocado, for the topping
1/2 teaspoon coarse kosher salt		Sour cream, for the topping
1/3 cup water

directions

Prep: 10 min Total: 15 min (Quick)

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1
Heat olive oil in a large frying pan over medium-high. Add onion, garlic, jalapeno and a pinch of salt. Cook, stirring occasionally, until vegetables are softened, about 4 minutes (do not let brown.) Crumble in the beef and cook, using a wooden spoon to break up lumps, until meat is no longer pink, about 6 minutes.
2
Add tomato paste, chili powder, oregano, salt and water. Bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until taco filling is heated through. Remove from heat and stir in vinegar.
3
Spoon a scant 1/3 cup taco filling into each tortilla and serve with desired toppings.

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Soft Beef Tacos

Ingredients

directions