EPIC Taco Night That’s 100x Better than Taco Bell!

Ingredients

• 3 tablespoons Olive Oil (extra‑virgin, for browning the beef)
• 2 pounds Ground Beef (90% lean / 10% fat, preferably freshly ground)
• 1 teaspoon Kosher Salt (divided, added at several stages)
• 2 small White Onion (diced finely so it melts into the sauce)
• 5 large cloves Garlic (minced)
• 40 grams Chili Powder (about 2 tbsp)
• 10 grams Paprika (about 2 tsp, smoked or sweet)
• 10 grams Ground Cumin (about 2 tsp)
• 2 grams Crushed Chili Flakes (about ½ tsp)
• 2 grams Dried Oregano (about 1 tsp)
• 500 grams Chicken Stock (low‑sodium, can use broth)
• 200 grams Tomato Sauce (for the meat sauce)
• 20 grams Brown Sugar (about 1 tbsp)
• 30 grams Apple Cider Vinegar (about 2 tbsp)
• 400 grams Tomato Sauce (base for Briga sauce)
• 4 large dried Guajillo Chilies (rehydrated in simmering water, about 25 g total)
• 300 grams Water (for Briga sauce blend)
• 20 grams Granulated Sugar (for Briga sauce)
• 10 grams Paprika (for Briga sauce)
• 10 grams Garlic Powder (for Briga sauce)
• 3 grams Ground Cumin (for Briga sauce)
• 2 grams Dried Oregano (for Briga sauce)
• 10 grams Onion Powder (for Briga sauce)
• 10 grams Salt (for Briga sauce)
• 100 grams Apple Cider Vinegar (for Briga sauce, about 2 Tbsp)
• 2 heads Romaine Lettuce (shredded thinly)
• 8 ounces Pepper Jack Cheese (shredded)
• 8 ounces Sharp Cheddar Cheese (shredded)
• 1 medium Tomato (diced for topping)
• 16 pieces Corn Tortillas (6‑inch, for frying)
• 3 quarts Neutral Oil (vegetable or canola oil for deep‑frying)

Instructions

1. Gather and Prep Ingredients

   Dice the two small onions, mince the garlic cloves, shred the lettuce, grate both cheeses, and measure out all spices and liquids.

   Time: PT5M

2. Brown the Ground Beef

   Heat the heavy‑bottom pot over medium‑high heat, add 3 Tbsp olive oil, then add 2 lb ground beef. Use a spatula to crumble and stir continuously until the meat is fully browned and all moisture has evaporated.

   Time: PT10M

   Temperature: 350°F

3. Sweat Onions and Garlic

   Add the diced onions and minced garlic to the browned beef. Cook, stirring, for 3–4 minutes until the garlic is fragrant and the onion is about half‑softened.

   Time: PT4M

   Temperature: Medium

4. Toast the Spices

   Stir in chili powder, paprika, ground cumin, chili flakes, dried oregano, and a pinch of salt. Cook for about 20–30 seconds until the mixture is aromatic.

   Time: PT1M

   Temperature: Medium

5. Simmer the Meat Sauce

   Add chicken stock, 200 g tomato sauce, brown sugar, apple cider vinegar, and another pinch of salt. Bring to a gentle simmer, then reduce heat to low and let it thicken for 15–20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Simmer

6. Prepare Briga Taco Sauce

   In the blender, combine 400 g tomato sauce, rehydrated guajillo chilies, 300 g water, sugar, paprika, garlic powder, cumin, oregano, onion powder, salt, and apple cider vinegar. Blend on high for 2–3 minutes until completely smooth.

   Time: PT5M

7. Store Briga Sauce

   Transfer the blended sauce to a jar. Use half now and freeze the remainder for future taco nights.

   Time: PT1M

8. Shred Lettuce and Grate Cheese

   Thinly shred the two heads of romaine lettuce and grate the pepper jack and sharp cheddar cheeses.

   Time: PT5M

9. Fry the Corn Tortilla Shells

   Fill the 3‑quart saucepan with about 3 quarts neutral oil and heat to 325°F. Using taco‑frying tongs, lower one tortilla into the oil and fry for ~90 seconds until lightly golden and fully crisp. Remove with tongs and place on a sheet tray in a 185°F oven to stay warm. Repeat for all tortillas.

   Time: PT20M

   Temperature: 325°F (oil), 185°F (oven hold)

10. Assemble the Tacos

    Place about ¼ cup of the seasoned meat onto each fried shell, sprinkle a generous pinch of the cheese blend, drizzle Briga sauce, add shredded lettuce, and top with diced tomato.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g