I usually have a good idea of how something will turn out during the cooking process. Also because I’ve had my share of taco salads, I thought this was shaping up to be just a regular taco salad. But In the 9 months that I’ve been at this (this is my 77th new recipe in 2010) this recipe is my biggest surprise. There was nothing unusual in the list of ingredients to tip me off that I was about to eat the world’s best Taco Salad. It is set apart by the cilantro-lime vinaigrette. Amazing. But it did take me 60 minutes, not 30. (Update September 2011: See some improvements the second time I made this here.)
Results: 5-stars without a doubt. The best taco salad I’ve ever eaten. The boys happily ate the taco salad, but wouldn’t add the vinaigrette. They didn’t seem to notice that the lettuce was already dressed with that same vinaigrette.
- Even though 30-minutes is part of the title of the recipe, it took 60-minutes. If everything is pre-peeled, shredded, diced and prepared then perhaps I could have completed in 40-minutes.
- I did cut my finger while dicing the tomatoes (adding 5 minutes). It was just carelessness.
- Because I mistakenly thought that I already had shallot, it didn’t make it onto my shopping list, so I substituted 1/4 of a very small onion to make the vinaigrette.
How much work? Medium.
How big of a mess? Big Mess.
Started: 5:30 PM. Dinnertime: 6:30 PM.
Chris Kimball’s original taco salad recipe is here, and the cilantro-lime vinaigrette is here. It comes from Chris Kimball’s book, The Best 30 Minute Recipes. The descriptions of how I prepared the salad today are given below:
1 tablespoon vegetable oil
2 tablespoons chili powder
4 garlic cloves
1-lb 90% lean ground beef
8-oz can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 head romaine lettuce
4-oz cheddar cheese, or Mexican cheese blend
Tortila chips for serving
- Mince onion and peel 4 garlic cloves.
- Preheat 1 tablespoon vegetable oil in 12” non-stick skillet over medium heat. Saute onion and chili powder for 4 minutes until the onion has softened. Press 4 cloves of garlic directly into skillet and cook for 30 seconds.
- Stir in ground beef, breaking into smallish pieces. Cook for 9 minutes until slightly browned. Add tomato sauce and simmer for 2 minutes.
- While beef cooks tear romaine lettuce into bit-sized pieces and put on a very large serving platter. Grate cheese; set aside. Also core and cut your two tomatoes into medium-sized dice, and cut your avocado into 1/2” cubes. Set tomatoes and avocado aside separately.
- Season beef mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper, then set aside to cool slightly while making dressing.
Lime Vinaigrette Dressing:
1 jalapeño chile
1 small garlic clove
5 tablespoons fresh lime juice (from 2-1/2 to 3 limes)
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup fresh cilantro leaves
3/4 cup extra virgin olive oil
- Peel garlic and shallot, and cut into rough quarters. Add to blender.
- Stem jalapeno and remove seeds. Add to blender.
- Freshly squeezed lime juice is key for flavor here, so squeeze the limes into measuring cup for more accurate measuring.
- Add 5 tablespoons lime juice, 1 teaspoon sugar, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt to blender.
- Process for 15 seconds.
- Roughly chop cilantro and measure 1/2-cup. Add to blender.
- With blender running, add oil, and continue to process for 15 more seconds, or until the dressing is smooth and emulsified.
- Toss 1/2-cup of vinaigrette with torn lettuce until evenly coated.
- Place a ring of tortilla chips around the outer edge of serving plate, tucking under the lettuce if necessary. Top with beef. Sprinkle grated cheese, diced tomatoes, and avocado cubes. Drizzle anther 1/4-cup of vinaigrette over top of salad. Pass the remaining dressing separately.
- When serving to individual plates I like to first lay down a bed of tortilla chips. It can also be served with salsa or sour cream.