Dinner

American-Style Beef Tacos

These small tacos make a perfect starter for a casual get-together. Assemble them prior to your guests’ arrival, or allow guests to create their own with the various toppings.

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Ideal for: The Short Order™

A blend of cumin, chili powder, and coriander gives the ground beef a rich, savory kick, while jalapeño and garlic add a subtle heat. Layered in warm tortillas with melty cheese, fresh arugula, tomatoes, and a cilantro-laced sour cream, these tacos offer a delicious balance of creamy, crisp, and spicy.

Ingredients

Makes 8 servings

1 tablespoon (9 grams) ground cumin
2 teaspoons (6 grams) ground chili powder
1 teaspoon (3 grams) ground coriander
1 teaspoon (3 grams) kosher salt
1 teaspoon (9 grams) minced jalapeño
1 teaspoon (3 grams) paprika
2 pounds (908 grams) lean ground beef
1 cup (150 grams) finely chopped sweet onion
2 teaspoons (6 grams) minced garlic
12 flour tortillas
2 cups (200 grams) shredded Mexican cheese blend
1 cup (240 grams) sour cream
1 tablespoon (2 grams) chopped cilantro
2 cups (40 grams) arugula
1 cup (200 grams) finely diced beefsteak tomato
Hot sauce, if desired

What You'll Need

The Short Order™

Precision Sear Griddle

$599.95

Directions

Heat the griddle to 400°F (200°C).
In a small bowl, whisk together cumin, chili powder, coriander, salt, jalapeño, and paprika.
In a large bowl, combine ground beef, onion, garlic, and seasoning blend; stir together.
Transfer seasoned beef to griddle. Using a wooden spoon, break up beef until crumbly. Cook until beef is completely browned. Using a slotted spoon, remove beef from griddle and transfer to a clean heatproof bowl.
Use a rubber spatula to remove grease from the surface of the griddle.
Arrange tortillas on the griddle, about 3 at a time. Cook for 2 minutes; flip tortillas and sprinkle with 2 tablespoons cheese. Cook until cheese has melted, about 3 minutes more.
In a medium bowl, whisk together sour cream and chopped cilantro.
Assemble tacos by layering beef, additional cheese, arugula, tomato, and sour cream mixture onto warmed tortilla. Add a dash of your favorite hot sauce, if desired.

Variations

SOUTHEAST ASIAN TACOS WITH GINGER-LEMONGRASS SLAW

Make as directed, omitting cumin, chili powder, coriander, jalapeño, paprika, cheese, sour cream, arugula, tomato, and hot sauce. Substitute skirt steak for ground beef. Marinate steak in 1¼ cups (296 milliliters) coconut milk, 1 tablespoon (10 grams) minced fresh garlic, 2 teaspoons (1 gram) fresh grated ginger, and 2 teaspoons (14 grams) lemongrass paste for one hour. In a small bowl, whisk together ½ cup (118 milliliters) unsweetened coconut milk, 1 teaspoon (7 grams) lemongrass paste, ½ teaspoon grated fresh ginger, ½ teaspoon (1.5 grams) kosher salt, and ½ teaspoon (1.6 grams) minced fresh garlic. Transfer to a large bowl and stir in 2 cups (172 grams) shredded green cabbage. Store in the refrigerator until ready to serve. Cook steak at 400°F (200°C) with the cover on for 4 minutes on each side. The internal temperature should be 135°F (57.22°C). Serve cooked skirt steak and cabbage mixture on warm tortillas.