Classic Ground Beef With Guajillo Chiles Recipes
CLASSIC GROUND BEEF WITH GUAJILLO CHILES
This favorite of American households is the usual "starter" taco served at schools, airports, and drive-ins, and undoubtedly what most of us picture when we think of tacos. It's the familiar fried folded corn tortilla shell layered with shredded iceberg or romaine lettuce, piquant fresh tomato salsa, and a cumin-flavored ground beef filling topped with grated cheese-but this one is so much tastier. As with any taco served in a crispy shell, fill and eat it right away or it will get soggy. Try to buy a high-quality ground beef, preferably pure ground chuck with a 25 to 30 percent fat content. Less expensive hamburger grinds will work fine, but they won't be as flavorful or juicy.
Yield makes 10 tacos
Number Of Ingredients 15
Steps:
- In a large, heavy skillet, heat the oil over medium-high heat; add the onion and garlic and sauté until the onion is softened, 3 to 4 minutes. Add the tomatoes, guajillo and serrano chiles, cilantro, cumin, oregano, and the 3 tablespoons of water. Season with salt and pepper. Cook the tomato mixture down until the consistency of a thick marinara sauce. Crumble in the ground beef, mashing and stirring it to combine with the sauce, increase the heat to high and cook, covered, until the meat has lost its pink color and the filling is moist, but not liquid, about 12 minutes. The meat should be soft like meatloaf.
- Remove from the heat, stir in the lime juice, and serve right away, or keep warm in the pan until ready to serve.
- To serve, divide the lettuce, filling, salsa, and cheese equally between the crispy shells and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some lettuce and filling in a crispy shell, top with cheese and salsa, and eat right away.
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- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven (400F) for 1-2 minutes or until warm and fragrant. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
- Rinse and de-stem the tomatoes. Roast them in the oven (400F) for 20-30 minutes or until you need them.
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