This recipe for beef tacos from the America’s Test Kitchen Family Cookbook (one of my faves) is a staple in my kitchen — partly because it’s so quick and easy and partly because I love to celebrate Taco Tuesday (and Tank Top Tuesday — they are better together). To the stove!
Beef Tacos (adapted from America’s Test Kitchen)
- 1 tablespoon fat of choice (olive oil, bacon fat, mild-tasting coconut oil)
- 1 onion, minced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Sea salt
- 1 lb grass-fed ground beef
- 1/2 cup canned tomato sauce (there are several Paleo varieties out there – check the label!)
- 1/2 cup low sodium chicken broth
- 2 teaspoons cider vinegar
- 1 large tomato, chopped (optional – I only add this when it’s tomato season and they’re flavorful)
- Boston lettuce for wraps (optional)
- Heat the oil/fat in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, spices, and 1/4 teaspoon salt. Cook until fragrant, about 30 seconds.
- Stir in the ground beef. Cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
- Stir in the tomato sauce, broth, and vinegar (and chopped tomato, if using). Simmer until thickened, about 10 minutes.
You can serve this filling in lettuce wraps with sliced avocado, over salad greens with other taco toppings and hot sauce, or alongside other southwestern sides, like a Paleo slaw with cilantro or grilled veggies.