PIONEER WOMAN SHREDDED BEEF TACOS RECIPES

Steps:

• Season the beef with the chili powder, salt and cumin. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the beef and cook for a couple of minutes, then dump in the salsa. Stir and cook until the beef is totally done inside and the liquid has reduced, about 6 more minutes. Turn off the heat and set aside. To fry the tacos, heat a couple of inches of vegetable oil in a large cast-iron skillet over medium-high heat. Place some beef in the middle of a tortilla (don’t overfill it—this can get messy!), then fold the tortilla in half and clamp shut with a pair of metal tongs. Carefully lay the taco on its side in the oil and use the tongs to hold the taco in place for a few seconds. Once it stays put, repeat with 2 more tacos. Fry until light golden brown, 30 to 45 seconds per side. One at a time, remove each taco from the oil with tongs, holding it sideways to let the oil drip out. Place on a stack of paper towels, then fold the paper towels around the taco and give it a few gentle shakes to remove the excess oil. As you continue frying, have someone place some cheese inside the fried tacos (gently pry them open a bit). Let sit until ready to serve—the cheese will melt slightly. Top with lettuce, tomato and hot sauce, opening up the tacos to get the toppings inside.

Steps:

• Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces. Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper. Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside. Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5 to 7 minutes. Add the black beans, chipotle, adobo sauce and ¼ cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5 to 7 minutes. Stir in the remaining 1¾ cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings.