Tacos Recipe

Prep

Finely chop the onion and mince the garlic. Measure spices and have the tomato paste and stock ready.

Cook aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary, leaving a little for flavor.

Season & finish

Reduce heat to medium. Stir in chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Add the tomato paste and cook 1 minute to deepen flavor. Pour in 1/4 cup stock and scrape up browned bits from the pan. Simmer gently until slightly thickened, about 2-3 minutes. Remove from heat and stir in 1 tablespoon lime juice. Taste and adjust seasoning.

Warm tortillas

Heat a clean skillet or griddle over medium-high. Lightly brush each tortilla with a little vegetable oil (about 1/2 teaspoon each) and warm 30-45 seconds per side until pliable and lightly charred in spots. Keep tortillas warm wrapped in a clean kitchen towel or a covered container.

Assemble tacos

Divide the cooked beef evenly among the 8 warmed tortillas (about 2 tablespoons beef per tortilla for a light taco, or more to preference).

Top each taco with shredded lettuce, diced tomato, diced white onion, shredded cheese, a small dollop of sour cream, and a spoonful of salsa. Sprinkle chopped cilantro over the top and serve with lime wedges to squeeze over tacos just before eating.

Serve immediately while the tortillas are warm and beef is hot. Offer extra salsa, hot sauce, and lime wedges on the side.