Classic Ground Beef with Guajillo Chiles

Name: Classic Ground Beef with Guajillo Chiles
Yield: makes 10 tacos
Ingredients: 1 tablespoon vegetable oil; 1 small white onion, cut into 1/4-inch dice; 1 clove garlic, minced; 12 ounces tomatoes, seeded and cut into 1/4-inch dice; 5 dried guajillo chiles, rehydrated (page 152), stemmed, and finely chopped; 1 large serrano chile, stemmed and cut into 1/4-inch dice; 1 teaspoon chopped fresh cilantro leaves; 1/2 teaspoon cumin seed, toasted and ground (page 164); 1/2 teaspoon dried Mexican oregano, toasted and ground (page 161); 3 tablespoons water; Kosher salt and freshly ground black pepper; 1 1/4 pounds lean ground beef (15 percent fat); Juice of 1/2 lime; 10 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving; Garnish: Iceberg Lettuce Garnish (page 144) and grated mild Cheddar cheese

January 26, 2012

This favorite of American households is the usual “starter” taco served at schools, airports, and drive-ins, and undoubtedly what most of us picture when we think of tacos. It’s the familiar fried folded corn tortilla shell layered with shredded iceberg or romaine lettuce, piquant fresh tomato salsa, and a cumin-flavored ground beef filling topped with grated cheese—but this one is so much tastier. As with any taco served in a crispy shell, fill and eat it right away or it will get soggy. Try to buy a high-quality ground beef, preferably pure ground chuck with a 25 to 30 percent fat content. Less expensive hamburger grinds will work fine, but they won’t be as flavorful or juicy.

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