Dinner - Crispy Beef Tacos with Britega Sauce¶

This hearty taco recipe combines seasoned beef with a rich homemade chile-tomato sauce, crispy corn tortillas, and all the classic fixings.

🥩 Beef Filling¶

Ingredients: - 3 Tbsp (45 ml) olive oil
- 2 lb (1 kg) 90/10 ground beef
- Salt, to taste
- 2 small white onions, small diced
- 5 cloves garlic (25 g), minced
- ⅓ cup (40 g) chili powder
- 3½ tsp (10 g) paprika
- 5 tsp (10 g) ground cumin
- 1¼ tsp (2 g) chili flakes
- 1 tsp (2 g) dried oregano
- 2 cups (500 g) chicken stock
- ¾ cup (200 g) tomato sauce
- 5 tsp (20 g) brown sugar
- 2 Tbsp (30 g) apple cider vinegar

Instructions: 1. In a heavy-bottomed pot, heat olive oil over medium heat. 2. Add ground beef with a pinch of salt and brown thoroughly, crumbling it as it cooks. 3. Stir in onions, garlic, and another pinch of salt. Cook until onions are translucent. 4. Add chili powder, paprika, cumin, chili flakes, and oregano. Cook for 20–30 seconds until fragrant. 5. Add chicken stock, tomato sauce, brown sugar, and vinegar. Simmer for 15 minutes, stirring occasionally, until thickened. Adjust salt to taste.

🌶️ Britega Taco Sauce¶

Ingredients: - 1½ cups (400 g) tomato sauce
- 4 dried guajillo chiles (25 g), stems/seeds removed
- 1¼ cups (300 g) water
- 5 tsp (20 g) sugar
- 3½ tsp (10 g) paprika
- 2 tsp (10 g) garlic powder
- 1 tsp (3 g) ground cumin
- 1 tsp (2 g) oregano
- 2¾ tsp (10 g) onion powder
- 2 tsp (10 g) salt
- ⅓ cup (100 g) apple cider vinegar

Instructions: 1. Soften dried guajillo chiles: boil water, turn off heat, and soak chiles for ~15 minutes. 2. In a blender, combine tomato sauce, softened chiles, soaking water, sugar, paprika, garlic powder, cumin, oregano, onion powder, salt, and vinegar. Blend until completely smooth. Set aside.

🌮 Assembly¶

Ingredients: - 2 heads romaine lettuce, finely shredded
- 8 oz (225 g) pepper jack cheese, shredded
- 8 oz (225 g) sharp cheddar cheese, shredded
- 12–16 corn tortillas
- Neutral oil, for frying (e.g. canola, vegetable)
- Fresh diced tomatoes, for garnish
- Sour cream, optional

Instructions: 1. Preheat oven to 185°F (85°C). Place a sheet tray inside to keep taco shells warm. 2. Heat oil in a deep saucepan (fill ⅔–¾ full) or sauté pan (~1 inch deep) to 325°F (163°C). 3. Frying Option A (with taco tongs): Fry each tortilla ~90 seconds until lightly golden. Keep warm in oven. 4. Frying Option B (manual fold):
- Fry one half of the tortilla for 25–30 seconds.
- Flip and submerge the other half, holding it at an angle until golden.
- Flip again and re-fry the first side for another 30–60 seconds until fully crisp.
5. Assemble each taco with:
- ~¼ cup beef mixture
- Pinch of shredded cheese blend
- Generous drizzle of Britega sauce
- Shredded lettuce and diced tomatoes
- Optional: sour cream, raw onions

Pro Tip: The Britega sauce can be made a day ahead and stored in the fridge. Reheat gently before serving.