Ground Beef Or Shredded Chicken Recipe
All tacos served with lettuce & cheese or "Street Style" on a corn tortilla with onions & cilantro. Your Choice of Hard or Soft!
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Ingredients
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Ground Beef Taco Filling (for beef option)
Shredded Chicken Taco Filling (for chicken option)
Taco Assembly & Toppings (applies to both options)
Method
Ground Beef Taco Filling (for beef option)
Prepare and cook
Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the finely diced onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.
Brown the beef
Add 1 lb ground beef to the skillet. Use a spatula to break it into small pieces and cook until no longer pink, about 6–8 minutes. Drain excess grease if desired, leaving a little for flavor.
Season and simmer
Return the skillet to medium heat. Stir in chili powder (1 tbs), ground cumin (1 tsp), smoked paprika (1 tsp), dried oregano (1/2 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp). Add tomato paste (1 tbs) if using, then pour in 1/2 cup beef broth or water. Stir to combine, reduce heat to low, and simmer 5–7 minutes until flavors meld and mixture is slightly saucy. Taste and adjust salt or spices. Finish with a squeeze of lime when serving.
Shredded Chicken Taco Filling (for chicken option)
Poach the chicken
Place 1 lb boneless skinless chicken thighs (or breasts) in a medium saucepan. Add 1 cup chicken broth or water, 1 bay leaf, and a pinch of salt. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and poach until cooked through (internal temp 165°F / 74°C), about 12–15 minutes for thighs, 10–12 minutes for breasts depending on thickness.
Shred and season
Remove chicken from the liquid and let rest 3 minutes, then shred with two forks or chop finely. In a skillet over medium heat add 1 tsp oil (optional) and the minced garlic (2 tsp). Cook 30 seconds, add shredded chicken, chili powder (1 tbs), ground cumin (1 tsp), smoked paprika (1 tsp), onion powder (1 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp). Add a splash (2–3 tbsp) of the reserved cooking liquid (or chicken broth) and heat, stirring, until well coated and warmed through, about 2–3 minutes. Adjust seasoning and finish with a squeeze of lime when serving.
Taco Assembly & Toppings (applies to both options)
Warm tortillas / prepare shells
Choose your format: For Street Style use corn tortillas; for Hard use store-bought hard shells or crisp corn tortillas in oven. To warm corn or flour tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable, or brush lightly with 1 tsp oil and char for 10–15 seconds per side for extra flavor. Keep warmed tortillas wrapped in a clean towel to stay soft. If using hard shells, heat in a 350°F (175°C) oven for 3–5 minutes until warm and crisp.
Prepare toppings
Mix shredded lettuce with 1/4 tsp salt (toss lightly). Place chopped white onion and chopped cilantro in a small bowl (for Street Style). Grate or shred cheese if necessary. Cut limes into wedges.
Assemble tacos
For lettuce & cheese style: Place 1–2 tablespoons shredded lettuce on the warmed tortilla or inside a hard shell, spoon 2–3 tablespoons of the prepared filling (ground beef or shredded chicken) on top, then sprinkle with grated cheese. For Street Style (corn tortillas): place warm corn tortilla on plate, top with 2–3 tablespoons filling, then garnish with a teaspoon or more of finely chopped white onion and a pinch of chopped cilantro. Serve with lime wedges.