Why does Mexican food always taste better in a restaurant? Maybe because it’s been simmering on the stove all day. Or maybe it proves the old adage that food “is always better when somebody else cooks it.” Whatever the reason, we need a fix from our neighborhood Tex-Mex restaurant at least once a week. John orders the same dish every time -beef taco salad with spicy queso for the dressing. This beef taco recipe gives any restaurant, even our favorite Mi Cocina, a run for its money. Now if we could just duplicate their Mambo Taxi margarita.
Restaurant-Style Beef Tacos
Recipe Type: Main
Serves: 20 tacos
- 4 tablespoons olive oil
- 20 cloves garlic
- 1 large onion, cut in quarters
- 6 tablespoons ground cumin
- 2 tablespoons ground Hatch red chile (medium) or other medium-hot ground pepper (if substituting cayenne, use about 2 teaspoons or to taste)
- 2 pound grounds beef
- 4 cups beef broth, preferably low-sodium
- salt, to taste
- 20 taco shells or tortillas
- Diced tomatoes, diced onions, shredded lettuce, sour cream, shredded cheese for garnish
- Process garlic in food processor until finely chopped. Add onion quarters and pulse until onion is roughly chopped.
- Place oil In large stockpot or frying pan over medium heat. Add onion/garlic mixture and cook about 5 minutes until onion is translucent. Add cumin and chile powder and combine well with onions. Slowly add the broth in small batches, stirring well between additions to prevent lumps.
- Once all the broth is in the pan, add the beef, breaking it into small pieces.
- Simmer, uncovered, for about 30-45 minutes until most of the liquid is absorbed. (The meat should be moist.) Add salt to taste.
- Serve with taco shells or tortillas and garnishes.