You know that Tha Doggfather is as hard as they come, and can’t anyone accuse me of being soft. Now soft tacos? That’s a different story. Hard shell is cool but ain’t nothin’ like some soft flour or corn tortillas heaped with some of that prime, U.S.D.A-approved ground beef. That’s the only kind of beef I’m trying to deal with, but don’t get it twisted. If you got beef with DPG, holler at me—the D-O-G-G.
FOR THE FILLING:
2 Tbsp vegetable oil
1 medium onion, chopped
3 garlic cloves, chopped
1 lb [455 g] ground beef
1 tsp salt
1 tsp chili powder
1 tsp ground cumin
8 corn tortillas
FOR THE TOPPINGS:
1 cup [80 g] shredded
1 cup [45 g] shredded lettuce
8 cherry tomatoes, quartered
1 avocado, peeled, pitted, and chopped
1 jalapeño pepper, sliced Limes, fresh cilantro, sliced scallions, for garnishing Hot sauce, for serving
TO MAKE THE FILLING:
1. In a large skillet over medium-high, heat the vegetable oil. Swirl the skillet to cover the bottom completely. When the skillet is hot, add the onion. Cook for 4 to 5 minutes, stirringoccasionally, until the onion is softened. Add the garlic and cook for 1 to 2 minutes more.
2. Add the ground beef, salt, chili powder, and cumin. Cook for 6 to 7 minutes, stirring often to break up the meat, until the beef is completely browned. Taste and adjust for seasoning, if necessary. Drain and discard any excess grease. Transfer the beef to a large bowl, cover, and set aside.
3. To char the tortillas, turn your gas burner to the lowest setting. Place one tortilla directly above the flame for about 45 seconds, or until the bottom is slightly crisp and charred.
Using tongs, flip the tortilla, watching to make sure it doesn’t burn. Place the charred tortilla on a plate and cover to keep warm. Repeat with the remaining tortillas.
TO ASSEMBLE THE TACOS:
Top each charred tortilla with beef, cheese, lettuce, tomato, avocado, and jalapeño. Garnish
with lime, cilantro, scallions, and hot sauce. Serve warm