Tacos Recipe

Prepare aromatics

Peel and finely chop the onion. Mince the garlic. Measure spices and have tomato paste ready.

Heat a large skillet over medium-high heat and add 2 tbs vegetable oil. When hot, add the chopped onion and cook 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant, stirring to avoid burning.

If using ground beef: add the beef and break it up with a spatula. Cook until browned, about 6–8 minutes. If using shredded cooked chicken: add the chicken and stir to warm through and pick up aromatics (3–4 minutes).

Stir in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook 1 minute to bloom the spices.

Add 2 tbs tomato paste and stir, cooking 1 minute to caramelize the paste slightly. Pour in 1/2 cup stock and scrape any browned bits from the pan. Simmer 2–3 minutes until the mixture is saucy but not soupy.

Remove from heat and stir in 2 tbs fresh lime juice. Taste and adjust seasoning (add up to 1/2 tsp more salt if needed). Keep warm while you prepare shells and toppings.

Choose shell style: deep-fried crispy shells (recommended for 'monster' tacos) or warmed soft corn tortillas.

Deep-fried shells

Pour 3–4 cups oil into a heavy, deep skillet or pot to a depth of about 2 inches. Heat to 350°F (175°C) over medium heat. Fry tortillas two at a time: fold each tortilla over a metal taco rack or tongs to hold shape and fry 45–60 seconds per side until crisp and golden. Drain on paper towels and immediately sprinkle a little coarse salt while hot. Repeat until you have 8 taco shells (use 2 tortillas per taco for extra thickness if desired).

Soft shells

If serving soft: heat a cast-iron skillet over medium-high heat, brush each tortilla lightly with neutral oil or spray, and heat 30–45 seconds per side until warm and slightly charred. Keep wrapped in a clean kitchen towel to stay pliable.

If using double-layered shells for extra 'monster' size, stack and heat/fry accordingly, then drain and salt.

Prepare toppings: shred lettuce, grate cheese, dice tomatoes, slice pickled jalapeños, chop cilantro, and cut lime into wedges. Place sour cream and salsa in bowls for guests or for building.

Assemble each taco: place a warm shell on a plate, spoon about 1/4 cup of the taco filling into each shell (for larger 'monster' tacos use 1/3 cup), top with shredded lettuce (about 1/2 cup), sprinkle 2–3 tbs shredded cheese, add a spoonful of diced tomatoes, a few pickled jalapeño slices, a dollop of sour cream (about 1 tbs), a sprinkle of cilantro, and a squeeze of lime. Add salsa to taste.

Serve two tacos per person as the menu states. Provide extra lime wedges and hot sauce or salsa on the side.

If serving the promotion, rim two short glasses with lime and dip in coarse salt. Fill each glass with ice.

In a shaker with ice, combine 4 oz tequila, 2 oz fresh lime juice, 2 oz orange liqueur, and 1/2 oz simple syrup (adjust sweetness to taste). Shake briefly — 8–10 seconds — to chill and dilute slightly.

Strain evenly over the prepared glasses filled with fresh ice. Garnish each with a lime wheel and serve immediately alongside the monster tacos.