American-Style Beef Tacos Recipe

Preparation Method

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 hasmelted, 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.

LIME-MARINATED FLANK STEAK TACOS WITH MEXICAN STREET CORN SALAD

Make as directed, omitting cumin, chili powder, coriander, paprika, cheese, sour cream, arugula, tomato, and hot sauce. Substitute flank steak for ground beef and corn tortillas for flour tortillas. Marinate steak with ½ cup (118 milliliters) lime juice, ½ cup (118 milliliters) vegetable oil, 1 teaspoon (1 gram) lime zest, 1 teaspoon (3.33 grams) minced garlic, ½ teaspoon (1.5 grams) kosher salt, and ¼ teaspoon coarse ground pepper for one hour. Melt 2 tablespoons (28 grams) unsalted butter on the griddle. Arrange 8 ears of corn on the griddle. Cook with the cover on for 15 minutes, using tongs to rotate corn every 3 minutes. Once corn is cooked, allow to cool for a few minutes on a tray. Trim kernels and transfer into a large bowl. Discard cobs. In a medium bowl, whisk together 1 cup (224 grams) mayonnaise, ½ cup (46 grams) crumbled Cotija cheese, ½ teaspoon chipotle chili pepper, ½ teaspoon minced jalapeño, and ¼ teaspoon cayenne pepper. Stir in corn and store in the refrigerator until ready to use. Place flank steak and remaining marinade on the griddle. Cook at 400°F (200°C) with the cover on until an instant read thermometer reads 135°F (57.22°C), about 5 minutes on each side. Serve flank steak and corn mixture on warm tortillas.