Cook The Book: Classic Ground Beef With Guajillo Chiles Recipe

Name: Cook The Book: Classic Ground Beef With Guajillo Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 small white onion, cut into 1/4-inch dice; 1 garlic clove, minced; 12 ounces tomatoes, seeded and cut into 1/4-inch dice; 5 dried guajillo chiles, rehydrated, stemmed and finely chopped (see note); 1 large serrano chile, stemmed and cut into 1/4-inch dice; 1 tablespoon chopped fresh cilantro; 1/2 teaspoon cumin seed, toasted and ground; 1/2 teaspoon dried Mexican oregano, toasted and ground; 3 tablespoons water; Kosher salt and freshly ground black pepper; 1 1/4 pounds lean ground beef (15 percent fat); Juice of 1/2 lime; 10 (5 1/2-inch) crispy yellow corn tortilla shells, for serving; Garnish: Shredded iceberg lettuce and grated mild cheddar cheese

Servings: persons

1 tablespoon vegetable oil
1 small white onion, cut into 1/4-inch dice
1 garlic clove, minced
12 ounces tomatoes, seeded and cut into 1/4-inch dice
5 dried guajillo chiles, rehydrated, stemmed and finely chopped (see note)
1 large serrano chile, stemmed and cut into 1/4-inch dice
1 tablespoon chopped fresh cilantro
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon dried Mexican oregano, toasted and ground
3 tablespoons water
Kosher salt and freshly ground black pepper
1 1/4 pounds lean ground beef (15 percent fat)
Juice of 1/2 lime
10 (5 1/2-inch) crispy yellow corn tortilla shells, for serving
Garnish: Shredded iceberg lettuce and grated mild cheddar cheese

1
In a large, heavy skillet, heat the oil over medium-high heat; add the onion and garlic and saute until the onion is softened, 3 to 4 minutes. Add the tomatoes, guajillo and serrano chiles, cilantro, cumin, oregano, and the 3 tablespoons of water. Season with salt and pepper. Cook the tomato mixture down until the consistency of a thick marinara sauce. Crumble in the ground beef, mashing and stirring it to combine with the sauce, increase the heat to high and cook, covered, until the meat has lost its pink color and the filling is moist, but not liquid, about 12 minutes. The meat should be soft like meatloaf.
2
Remove from the heat, stir in the lime juice, and serve right away, or keep warm in the pan until ready to serve.
3
To serve, divide the lettuce, filling, salsa, and cheese equally between the crispy shells and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some lettuce and filling in a crispy shell, top with cheese and salsa, and eat right away.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 small white onion, cut into 1/4-inch dice, 1 garlic clove, minced, 12 ounces tomatoes, seeded and cut into 1/4-inch dice, and more.

Yes, Cook The Book: Classic Ground Beef With Guajillo Chiles falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Classic Ground Beef With Guajillo Chiles

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