Three Tacos Recipe

Prep

Gather and measure ingredients. Finely chop the onion, mince the garlic, slice olives if using, and measure tomato sauce and diced tomatoes.

Heat a large skillet over medium-high heat and add 1 tbsp oil. When shimmering, add the chopped onion and sauté 3–4 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant, stirring so it doesn't burn.

Add the ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes until browned and no longer pink.

Stir in the ground cumin, dried oregano, chipotle in adobo (or smoked paprika/cayenne), salt, and black pepper. Cook 1 minute to bloom the spices.

Pour in the tomato sauce, diced tomatoes, sliced olives and raisins if using. Add the bay leaf and 1/4 cup broth. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until the mixture thickens and flavors meld. If mixture becomes too dry, add up to 2 tbsp more broth.

Taste and adjust seasoning with more salt, pepper, or a squeeze of lime (if desired). Remove and discard the bay leaf. Keep warm off heat.

Warm the tortillas: heat a dry cast-iron skillet or nonstick pan over medium-high. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Make crema: in a small bowl mix the Mexican crema (or sour cream) with the lime juice and a pinch of salt. Stir until smooth and taste; adjust lime or salt to preference.

Assemble tacos: place 1–2 heaping tablespoons of shredded iceberg onto each warmed tortilla as a bed. Top with about 2–3 tablespoons of hot beef picadillo per tortilla (divide the cooked beef evenly among 6 tortillas).

Drizzle each taco with 1–1.5 teaspoons of the lime crema. Sprinkle crumbled cotija generously over the top (about 1–2 tbsp per taco).

Finish with 1–2 tablespoons of crunchy corn kernels per taco for texture, and scatter chopped cilantro if using. Add hot sauce or salsa to taste.

Serve immediately while tortillas are warm, with lime wedges on the side.