Tacos

FOR THE BEEF FILLING

2 pounds 90% lean ground beef
½ teaspoon baking soda
1 teaspoon salt
1½ tablespoons vegetable oil
1 large yellow onion, finely chopped
5 cloves garlic, minced
¼ cup chili powder
2 teaspoons ground cumin

2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper
1 (8-oz) can tomato sauce
1 cup water
1 teaspoon sugar
2 tablespoons lime juice, from 1 lime

SHELLS AND TOPPINGS

16 Taco Shells (warmed according to package instructions)
Optional: shredded Mexican blend cheese, shredded iceberg lettuce, diced tomatoes, sour cream, diced avocados, diced onions, chopped fresh cilantro

Recipe

In a medium bowl, mash the beef with the baking soda and salt. Let sit for at least 15 minutes or up to 1 hour.
Heat the oil in a large nonstick skillet over medium heat until hot and shimmering. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 1 minute more. Do not brown. Add the beef, chili powder, cumin, coriander, paprika, oregano, and cayenne pepper and cook, stirring constantly and breaking meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, water, sugar, and lime juice; bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring frequently and breaking up the meat, until the liquid has reduced and thickened (the mixture should not be completely dry), 10 to 15 minutes. Taste and adjust seasonings if necessary.
Using a wide, shallow spoon, divide the filling evenly among the taco shells; place two or three tacos on individual plates. Serve immediately, passing the toppings separately.

History

The origin of tacos is deeply rooted in the history of Mexico, tracing back to the days before the Spanish conquest. The word "taco" itself is of uncertain origin, but it is believed to have been used by the indigenous people of the lake region of the Valley of Mexico. These pre-Hispanic communities had a version of the taco, which was simply a tortilla used as an edible spoon for other foods, often made of maize and filled with small fish or other ingredients available.