Taco Bar
.
Yield
12 servingsPrep
35 minCook
35 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
onions
finely chopped |
|
| 3 | tablespoons |
garlic
minced |
|
| 2 | pounds |
beef
ground |
|
| 1 | teaspoon |
chipotle chili peppers
ground |
*
|
| 1 ½ | teaspoons |
kosher salt
|
|
| 2 | cups |
beef stock
|
|
| ¼ | cup |
tomato paste
|
|
| 12 | each |
taco shells
or warmed soft tortillas |
*
|
| 1 | x |
cheddar cheese, medium
grated, for garnish |
* |
| 1 | x |
tomatoes
diced for garnish |
*
|
| 1 | x |
jalapeño pepper
minced, for garnish |
*
|
| 1 | x |
sour cream, non-fat
for garnish |
* |
| 1 | x |
iceberg lettuce
shredded, for garnish |
*
|
| 1 | x |
red onion
chopped, for garnish |
|
| For the guacamole | |||
| 3 | each |
avocados
ripe, peeled and cut into 1/2-inch pieces |
|
| 3 | tablespoons |
yellow onion
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 | tablespoon |
cilantro
freshly minced |
|
| 2 | tablespoons |
lime juice
fresh |
|
| ½ | teaspoon |
salt
|
|
| For the salsa | |||
| 4 | large |
tomatoes
about 21/2 pounds, seeded and roughly chopped |
|
| 1 | cup |
white onion
chopped |
|
| 5 | teaspoons |
garlic
minced |
|
| 4 | each |
serrano chiles
stems and seeds removed, minced |
*
|
| ¼ | cup |
cilantro
chopped fresh |
|
| 2 | tablespoons |
lime juice
fresh |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 355 | ml |
onions
finely chopped |
|
| 45 | ml |
garlic
minced |
|
| 907.2 | g |
beef
ground |
|
| 5 | ml |
chipotle chili peppers
ground |
*
|
| 7.5 | ml |
kosher salt
|
|
| 473 | ml |
beef stock
|
|
| 59 | ml |
tomato paste
|
|
| 12 | each |
taco shells
or warmed soft tortillas |
*
|
| 1 | x |
cheddar cheese, medium
grated, for garnish |
* |
| 1 | x |
tomatoes
diced for garnish |
*
|
| 1 | x |
jalapeño pepper
minced, for garnish |
*
|
| 1 | x |
sour cream, non-fat
for garnish |
* |
| 1 | x |
iceberg lettuce
shredded, for garnish |
*
|
| 1 | x |
red onion
chopped, for garnish |
|
| For the guacamole: | |||
| 3 | each |
avocados
ripe, peeled and cut into 1/2-inch pieces |
|
| 45 | ml |
yellow onion
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 15 | ml |
cilantro
freshly minced |
|
| 3E+1 | ml |
lime juice
fresh |
|
| 2.5 | ml |
salt
|
|
| For the salsa: | |||
| 4 | large |
tomatoes
about 21/2 pounds, seeded and roughly chopped |
|
| 237 | ml |
white onion
chopped |
|
| 25 | ml |
garlic
minced |
|
| 4 | each |
serrano chiles
stems and seeds removed, minced |
*
|
| 59 | ml |
cilantro
chopped fresh |
|
| 3E+1 | ml |
lime juice
fresh |
|
| 2.5 | ml |
salt
|
|
Directions
Set a 12-inch sauté pan over medium heat and add the olive oil.
Once hot, place the onions in the pan and sauté until translucent, 3 to 4 minutes.
Add the garlic and cumin to the pan and continue to sauté until fragrant, about 1 minute.
Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes.
Season with the chipotle pepper and the salt.
Add the beef broth and tomato paste to the pan and bring to a simmer.
Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes.
Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
For the Guacamole:
In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
For the Salsa:
Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
Serve as an accompaniment to fish tacos, or other dishes, as desired.
