Tacos de Carne Molida
Taco de carne molida (Beef Taco) is a taco filled with seasoned ground beef, often cooked with onions, peppers, and spices. It's a popular, versatile taco filling enjoyed in Mexico and Mexican restaurants.
Ingredients
Beef Filling
- 3 tablespoons extra virgin olive oil or vegetable oil
- 1 large onion , chopped
- 5 garlic cloves , minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 ½ -3 teaspoons kosher salt or Knorr Beef Flavored Bouillon (adjust to taste)
- 2 pounds (1 kg) 90% lean ground beef (or leaner)
- 1 (8 oz) can tomato sauce or 4 chopped Roma tomatoes
- 1 cup water
- 1 teaspoon light brown sugar or granulated sugar
- 2 tablespoons fresh lemon juice or 2 teaspoons vinegar (preferably cider vinegar)
Shells and Toppings:
- 16 taco shells (warmed according to package instructions)
- Optional toppings: crumbled queso fresco or shredded Monterey Jack cheese , shredded iceberg lettuce, diced tomatoes (small), sour cream, diced avocado, diced onion, minced fresh cilantro leaves, homemade salsa picante, or your favorite hot sauce
Instructions
- Heat the oil in a large nonstick skillet over medium heat until it is hot and shimmering but not smoking, about 2 minutes. Add the beef and cook, stirring constantly and breaking up the meat with a wooden spoon, until it is browned and develops crispy edges, about 6 - 10 minutes.
- Add the onion and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add the chili powder, cumin, coriander, paprika, oregano, and cayenne pepper. Stir in the tomato sauce, water, sugar, and lime juice.
- Bring to a simmer, then reduce the heat to medium-low. Cook uncovered, stirring frequently and continuing to break up the meat, until the liquid reduces and the mixture thickens but is not completely dry about 10 to 15 minutes.
- Taste and adjust seasonings if needed. Using a wide, shallow spoon, divide filling evenly among taco shells; place two or three tacos on individual plates. Serve immediately, passing toppings separately.
Notes
Storage: Store any leftover beef filling in an airtight container in the refrigerator for up to 4 days.
Make Ahead: You can prepare the beef filling 1–2 days in advance. When reheating, add a splash of water to loosen it up and warm it gently on the stovetop or in the microwave before serving.
Freezing: The cooked beef filling freezes very well. Let it cool completely, then transfer it to a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat with a splash of water before assembling your tacos.
Nutrition
Nutrition Facts
Tacos de Carne Molida
Amount per Serving
Calories
364
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
74
mg
25
%
Sodium
917
mg
40
%
Potassium
563
mg
16
%
Carbohydrates
21
g
7
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
25
g
50
%
Vitamin A
758
IU
15
%
Vitamin C
26
mg
32
%
Calcium
68
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
