Sunday, September 01, 2013

Sloppy seconds...and thirds...and...

You know how the middle of the work week finds you staring blankly into the freezer until you unearth a lonely pound of ground beef, though you can't possibly come up with yet another way to prepare it that you haven't done a million times before? Well, I've got another one for you! I ran across this recipe for Sloppy Tacos--yep, a Sloppy Joe/taco hybrid--in a recent issue of Bon Appetit. It's easy, yummy, and just right for a midweek quick fix. But unless you're feeding a crowd, or want to eat this for days, I suggest you halve the recipe! I had this two nights in a row, both as soft tacos and with fried, crispy shells. It's good either way. Your call.


Sloppy Tacos with Cilantro-Lime Crema
(Source: Bon Appetit, September 2013)

Cilantro-Lime Crema:
  • 1 cup sour cream
  • 1 tablespoon finely grated lime zest
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon unseasoned rice vinegar
  • Kosher salt
Filling and  Assembly:
  • 2 tablespoons olive oil, divided
  • 2 pounds ground beef chuck
  • 1 small yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 1 14-ounce can whole peeled tomatoes
  • 1 12-ounce bottle tomato-based chili sauce (such as Heinz)
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons ancho chile powder or chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 12 crisp taco shells, warmed
  • Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)
For cilantro-lime crema:
Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.             
For filling and assembly:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.

Preheat oven to 400°F. Add tomatoes to skillet; cook, breaking up, until thickened, 8-10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10-12 minutes. Spread in a 13x9x2" baking dish; bake until a crust forms, 30-40 minutes. Serve filling in shells with toppings.

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