An authentic, flavor-packed taco recipe featuring deeply seasoned minced beef simmered in chicken stock and tomato sauce. Served in freshly fried, crispy corn tortilla shells, these tacos are layered with a smooth, herby homemade taco sauce, fresh lettuce, diced tomatoes, shredded mozzarella, sour cream, and rich mashed avocado.
6 Portions · 3,050 g
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Small-dice the 2 white onions and mince the 5 garlic cloves.
Shred the 1 head of romaine lettuce.
Dice the 2 fresh tomatoes.
Place the diced tomatoes into a sieve or strainer to drain excess liquid.
Mash the 2 avocados in a small bowl.
Heat 20 ml of olive oil in a heavy-bottomed pot over medium heat.
Add 500 g of minced meat and a pinch of salt to the pot.
Thoroughly crumble the beef with a utensil as it browns.
Stir 10 g of chili powder, 10 g of sweet paprika powder, 10 g of ground cumin, 2 g of chili flakes, and 2 g of dried oregano directly into the meat.
Cook the spices with the meat for 20 to 30 seconds until highly fragrant.
Add the diced onions, minced garlic, 10 g of onion powder, 1 tsp of black pepper, and another pinch of salt to the pot.
Cook the mixture until the onions become soft and translucent.
Pour 500 ml of chicken stock, 200 g of tomato sauce, 15 g of brown sugar, and 15 ml of apple cider vinegar into the pot.
Bring the meat mixture to a simmer and cook for 15 minutes until the liquid has thickened.
Taste and adjust the salt if necessary.
Combine 200 g of tomato sauce, 150 ml of water, 20 g of sugar, 10 g of sweet paprika powder, 10 g of garlic powder, 3 g of ground cumin, 2 g of dried oregano, 10 g of onion powder, 10 g of salt, and 30 ml of apple cider vinegar in a blender.
Blend the ingredients on high speed until the taco sauce is completely smooth.
Pour enough neutral oil into a 25 cm (10-inch) sauté pan to reach a depth of about 2.5 cm (1 inch).
Preheat the oil to 160°C.
Place one corn tortilla into the hot oil and fry one half of it for 25 to 30 seconds until it starts to firm up.
Flip the tortilla to submerge the other half, holding the top side up at an angle with kitchen tongs.
Press the submerged side into the oil until it turns golden brown and forms a shell shape.
Remove the fried taco shell from the oil and drain it on paper towels.
Repeat this process for all remaining tortillas.
Fill each crispy taco shell with about 60 ml (a quarter cup) of the warm taco meat mixture.
Add a pinch of shredded mozzarella cheese over the meat.
Drizzle a generous amount of the blended taco sauce over the cheese.
Layer the shredded lettuce and drained diced fresh tomatoes into the shells.
Top each taco with a dollop of sour cream.
Add a spoonful of mashed avocado before serving.
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