Soft Beef Tacos

Soft Beef Tacos

When I was about 13 my mother said I could make dinner for our family. I made beef tacos with one of those store bought kits. I was so excited! I cooked the beef mixture, chopped the veggies, shredded the cheese, poured out the sauces and warmed the shells, all by myself! When it came time to eat, my Italian father had no idea how to eat a taco, he had never seen one before, haha, I love that memory. Today, I still eat tacos but I prefer the homemade variety with the healthier soft shell, you can even get away with using multigrain flatbreads.

Serves 4

1 tbsp chili powder

1 tsp cumin

½ tsp salt, plus extra

¼ tsp pepper, plus extra

1 tbsp corn starch

1 tbsp extra virgin olive oil

453 g (1 pound) extra lean ground beef

1 Medium onion, chopped

3 Cloves garlic, crushed

1 Cup sodium reduced beef stock

A Pack of soft shell tacos (mine came in a pack of 10)

A medium tomato, chopped, for topping

Guacamole, for topping

Salsa, for topping

Shredded iceberg lettuce, for topping

Shredded part skim old cheddar, for topping

Mix the chili powder, cumin, ½ tsp salt, ¼ tsp pepper and corn starch together and set aside.

Add the oil to a large frying pan and turn the heat to high, when it’s hot (it will ripple) add the beef and season with salt and pepper.

Break the beef up with a wooden spoon as it cooks.

When it is completely browned, strain off the excess fat (see notes) and then return the beef back to the pan and turn the heat to medium high.

Add the onion and season with salt and pepper.

Saute for 5-7 minutes, until the onions are soft and translucent.

Add the seasoning blend and the garlic to the pan; mix well.

Saute for about 30 seconds, mixing the entire time and make sure the garlic doesn’t burn.

Add the stock to the pan and scrape the bottom of the pan to release any of the flavours that may be trapped (degazing).

Bring the mixture to a boil and mix until the sauce has come together and has thickened.

Turn the heat off the pan.

Taste and adjust seasoning.

Serve immediately.

Serve with the soft taco shells with tomato, guacamole, salsa, shredded lettuce, and grated part skim old cheddar.

Notes:

1. Don’t pour the fat down the drain, pour the fat into a can or bottle.
2. The toppings are suggestions, garnish and top with your personal favourites!
3. If you like a little heat, add a little cayenne pepper to the taco seasoning mix; start with a ¼ tsp or to taste.
4. If you’d like to you turkey or chicken in place of beef then use a 1/4 tsp of  salt instead!