Tacos Recipe

Prepare aromatics

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Once shimmering, add the finely diced onion and cook, stirring occasionally, until 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 with no pink remaining, about 6–8 minutes. Drain excess fat if desired, leaving about 1 teaspoon for flavor.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook 1 minute to bloom the spices. Add the tomato paste and stir to coat the meat, cooking 1–2 minutes. Pour in 1/2 cup stock, scrape up browned bits, and reduce heat to low. Simmer until slightly thickened, about 4–5 minutes. Stir in fresh lime juice, taste and adjust seasoning.

Warm and toast tortillas

Warm a clean skillet over medium-high. Lightly brush tortillas with butter or oil (about 1/2 teaspoon each). Toast tortillas 30–45 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean kitchen towel or in a low oven (200°F / 95°C) until ready to serve.

Make quick pico

Combine the diced red onion and 1/4 cup chopped cilantro in a small bowl. Squeeze the juice of 1 lime over them, add 1/4 tsp salt, and mix. Let sit 5 minutes to meld flavors.

Prepare other toppings

Place shredded lettuce, diced tomatoes, shredded cheese, sour cream, remaining chopped cilantro, and pickled jalapeños in serving bowls for assembly.

To assemble, place 2–3 tablespoons of the warm seasoned beef in the center of each tortilla. Top with shredded lettuce, diced tomatoes, a spoonful of quick pico, shredded cheese, a dollop of sour cream, and cilantro. Add pickled jalapeños if desired. Serve immediately with lime wedges on the side.