Beef Soft Tacos Recipes

Steps:

• Preheat the oven to 325 degrees F.
• For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
• For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
• Serve with the grated cheese, diced tomatoes and shredded lettuce.

Steps:

• In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
• Heat skillet to med/low heat.
• Add beef mixture and water to the pan.
• Brown the beef, breaking it up as it cooks.
• Heat the tortillas in the microwave, wrapped in damp paper towels.
• Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

Steps:

• Brown meat with onions and peppers in nonstick skillet. Stir in barbecue sauce; cook 2 min. or until heated through, stirring occasionally.
• Spoon onto tortillas; fold in half.
• Top with tomatoes and cheese.

Steps:

• First, make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a small, dry frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.
• For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.
• Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, stir or toss the mince with a wooden spoon so it browns and caramelises all over. When the mince is well toasted, sprinkle over half the spice mix and continue to cook for 2 mins. Pour over the beef stock and reduce the heat to a simmer. Cook gently for 10 mins until the beef has absorbed most of the stock, and is in a rich, thick gravy. Taste for seasoning.
• To assemble the tacos, toast the tortillas in a hot, dry frying pan, or over a flame until lightly blistered. Transfer to a serving plate and spoon the mince into a bowl, then serve the other ingredients in separate bowls, so everyone can assemble their own. Alternatively, spoon the mince into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips, if using. Serve the lime wedges on the side for squeezing over.

Steps:

• Add the broth, rice, enchilada sauce, 3/4 teaspoon salt and a couple grinds of black pepper to a rice cooker and stir to combine. Follow the manufacturer's instructions and cook until most of the liquid is absorbed and the rice is tender (a little of the enchilada sauce might pool on the top of the rice, which is okay). Use a rubber or wooden spatula to stir the rice. If the bottom of the rice has browned a bit, stir it into the rest of the rice. Keep the rice warm in the cooker until ready to serve.
• Meanwhile, heat the oil in a large straight-sided skillet over medium-high heat. When the oil starts to shimmer, add the beef and let sit for 30 seconds without breaking up. Flip and let sit for another 30 seconds, then break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt. Add the cumin and chili powder and cook, stirring occasionally, until cooked through, about 8 minutes. Add the salsa and cook until warmed through and combined, about 1 minute. Remove from the heat and cover with a lid to keep warm.
• When you are ready to serve, stir the lime zest, half of the lime juice and a third of the cilantro into the rice. Taste and season with salt, pepper and the remaining lime juice, if needed. Transfer to a bowl.
• Turn on the heat of a gas stove to medium-high. Working with 1 tortilla at a time, use a long pair of kitchen tongs to hold a tortilla over the open flame, turning the tortilla as needed to ensure even toasting, until lightly puffed and toasted in spots, about 30 seconds total. You do not want the tortillas to be crispy, but they should be charred in spots and pliable. Alternatively, you can toast the tortillas under the broiler until toasted in spots. Transfer the hot tortillas to a large platter.
• To serve, arrange the lettuce, cheese, sour cream, avocado, lime wedges, remaining cilantro and salsa in bowls and serve alongside the beef, Spanish rice and tortillas.

Steps:

• Wash hands. Combine dressing, cilantro and chili powder in a resealable plastic bag; add steaks. Refrigerate 6 hours or as long as overnight.
• Preheat grill to medium heat. Drain steaks, discarding marinade. Grill steaks, uncovered and turning occasionally, 14 to 17 minutes for medium rare to medium doneness (internal temp 150-160° F).
• Serving Suggestion: Carve steak into thick slices; season with salt to taste. Serve in tortillas with desired toppings, for example, shredded lettuce, diced tomato, sour cream and guacamole. Refrigerate leftovers.
• Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil, turning once. 10 to 13 minutes for medium rare to medium doneness (internal temp 150-160° F).