Beef Tacos & Crunchy Taco Shells from Nicole

(From America's Test Kitchen Family Cookbook)

A bit fussy but worth the effort. You may never buy packet taco seasoning again!!

1 T vegetable oil

1 minced onion

3 minced garlic cloves (or a few tsp. minced jarred garlic)

2 T chili powder

1 t cumin

1 t coriander

½ t oregano

¼ t cayenne pepper

Salt

1 pound (90% lean) ground beef (or turkey)

½ cup smooth tomato sauce (I use petite diced for some chunkiness)

½ cup low-sodium chicken broth

2 t cider vinegar

1 t brown sugar

1. Heat oil in medium skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.

2. While onions are softening, mix all the spices in a small bowl, including 1 tsp salt.

3. Add the garlic & spices and cook until fragrant, about 30 seconds. The heat releases all the oils from the spices. Mmmmmm…..

4. Stir in the ground beef and cook until no longer pink.

5. While the beef's cooking, I like to put the tomatoes, broth, vinegar, and brown sugar in a measuring cup to save dishes & steps.

6. When the beef is no longer pink, drain a bit of the fat and stir in the wet ingredients. Simmer until thickened, about 10 minutes. (Sometimes using less tomato sauce/chicken broth helps keep it from being too runny).

For the shells (corn or flour, small rounds. Corn works better.):

In a small skillet, heat ¾ cup vegetable oil over medium heat to 350 degrees. Using tongs to hold the tortilla, slip half into the hot oil. Using a metal spatula (or a butter knife) in the other hand, submerge that half in oil (it will puff & try to rise out). Fry until just set, but not brown, approx. 30 seconds. Flip the tortilla and fry the other side. Transfer the shell to a toweling-lined baking sheet to drain.

(If you like it spicy…..I sprinkle a mixture of cayenne, cumin, and kosher salt into the insides of the still-wet shells)

TOTALLY worth the effort!