Tacos (2) Recipe

Prep

Finely dice the onion and mince the garlic. Measure spices and have tomato paste and broth ready.

Cook aromatics

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the diced onion and cook, stirring, until softened and translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add the ground beef (or diced skirt/tri-tip) to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 5–7 minutes. If using diced steak, sear until brown on all sides, about 4–6 minutes.

Season & simmer

Stir in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Add 1 tablespoon tomato paste and stir to coat the meat. Pour in 1/4 cup beef or chicken broth, scrape up any browned bits from the pan, and reduce heat to medium-low. Simmer gently until mixture is slightly thickened, 3–4 minutes. Taste and adjust seasoning with more salt or a squeeze of lime if desired.

Warm tortillas

Warm tortillas just before serving. For corn tortillas: heat in a dry skillet over medium for 20–30 seconds per side, or wrap stack in a damp paper towel and microwave for 20–30 seconds. For flour tortillas: warm in a dry skillet or microwave similarly until pliable.

Portion meat

Spoon about 1/3 to 1/2 cup of the cooked meat mixture into each warmed tortilla, depending on how full you like your tacos.

Add cheese & cilantro

Sprinkle about 1–2 tablespoons grated cheese over the hot meat so it melts slightly. Top with chopped cilantro and a squeeze of lime from the wedges.

Prepare toppings

While meat simmers, toss shredded cabbage with a pinch of salt and a squeeze of lime (optional) to soften slightly. Dice the tomato and slice pickled jalapeños if not pre-sliced.

Top tacos

Finish each taco with a small handful of shredded cabbage, a spoonful of diced tomato, a few pickled jalapeño slices, and a drizzle or dollop of sour cream/crema. Add hot sauce to taste.