Tacos de Carne Molida
Traditional Mexican beef taco filling: lean beef browned until it has crispy edges, then simmered with onion, garlic, warm spices, tomato, and a splash of citrus until thick and juicy.
Nutrition · per serving
≈ estimated- Calories
- 411–675
- Protein
- 23.2–32.2g
- Carbs
- 21.2–29.7g
- Fat
- 25.7–49g
Ingredients
- 3 tbsp oil
- 1 large onion (chopped)
- 5 cloves garlic (minced)
- 2 tbsp chili powder
- 2 tsp cumin (ground)
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp oregano (dried)
- 1/4 tsp cayenne (adjust to taste)
- 2 3/4 tsp salt (to taste)
- 2 lb ground beef (90/10 or leaner)
- 1 8 oz can tomato sauce
- 1 tsp brown sugar
- 2 tbsp lime (juice, or lemon)
- 15 taco shells (or tortillas, warmed)
- 2 cups cheddar (shredded, optional to serve)
- 2 cups lettuce (optional to serve)
- 4 avocado (optional to serve)
- 8 tbsp cilantro (optional to serve)
- 8 tbsp sour cream (optional to serve)
- 8 tsp hot sauce (optional to serve)
Method
- 1
Heat the oil in a large skillet over medium until shimmering, about 2 minutes. Add the beef and cook, breaking it up, until browned with some crispy edges, 6 to 10 minutes.
- 2
Add the onion and cook until softened, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- 3
Add the spices (chili powder, cumin, coriander, paprika, oregano, cayenne, salt) and stir to coat. Pour in the tomato sauce, 1 cup water, brown sugar, and lime juice.
- 4
Bring to a simmer, then drop to medium-low. Cook uncovered, stirring often, until thickened but not dry, 10 to 15 minutes.
- 5
Taste and adjust salt and heat. Spoon into warmed shells and let everyone load up their own toppings.
