Name: Del Tacos Seasoned Beef Recipe
Cook time: 1 h
Total time: 1 h
Yield: 24 servings
Cuisine: Mexican
Ingredients: 2 lbs lean ground beef (85% lean); 1 cup yellow onion, finely diced; 2 tsp minced garlic; 1 tbsp vegetable oil; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp ground coriander; 1.5 tsp kosher salt; 1 tsp black pepper; 2 tbsp tomato paste; 3 cups beef broth or water; 1 tbsp apple cider vinegar; 1 tbsp brown sugar (optional, balances acidity); 0.25 cup fresh cilantro, chopped (optional garnish); 6 to taste lime wedges (for serving); 24 count small corn tortillas; 12 count flour tortillas (6-inch); 6 cups shredded cheddar cheese; 8 cups shredded romaine lettuce; 4 cups diced tomatoes; 2 cups diced red onion; 1 cup sliced jalapeños (fresh or pickled); 3 cups sour cream; 4 cups salsa (mild and hot, combined); 3 cups pico de gallo; 2 cups pickled onions; 4 cups black beans, warmed; 6 cups mexican rice, warmed

Method

Seasoned Beef

Prep

Finely dice the yellow onion so you measure about 1 cup. Mince the garlic. Measure spices and have tomato paste, broth, vinegar, and brown sugar ready.

Cook aromatics

Heat a large sauté pan or shallow pot over medium heat. Add 1 tablespoon vegetable oil. When shimmering, add the diced onion and cook, stirring occasionally, until translucent and beginning to brown around the edges, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown beef

Increase heat to medium-high. Add the ground beef to the pan and break it up with a spoon or spatula. Cook until no longer pink, about 6–8 minutes, stirring to create small crumbles. Drain excess fat if more than 2 tablespoons remains, leaving browned bits in the pan.

Add spices and tomato paste

Reduce heat to medium. Push the beef to one side and add the tomato paste to the empty spot; cook 1 minute to caramelize slightly, then stir into the beef. Sprinkle in chili powder, cumin, smoked paprika, oregano, ground coriander, kosher salt, and black pepper. Stir thoroughly to coat the meat and toast the spices for 45–60 seconds.

Simmer

Pour in 3 cups beef broth (or water) and add 1 tablespoon apple cider vinegar and 1 tablespoon brown sugar (if using). Stir to combine, scrape browned bits from the pan, and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, until most of the liquid has reduced and the mixture is thick and saucy, about 12–18 minutes. Stir occasionally and adjust seasoning to taste.

Finish

When the beef is thick but still moist (not dry), remove from heat. Taste and adjust salt or vinegar/brown sugar to balance flavors. Stir in chopped cilantro if using. Keep warm in a covered pan or transfer to a hotel pan/slow cooker set to low for buffet service.

Holding note

If holding for service longer than 30 minutes, add a splash of broth and keep on low heat to prevent drying. Stir occasionally. Keep temperature above 140°F (60°C) for food safety.

Buffet-Style Taco Kit Components

Warm tortillas: Wrap corn and flour tortillas separately in foil (stacks of 8–12). Heat in a 350°F (175°C) oven for 8–12 minutes, or steam gently on a stove-top steamer for 3–5 minutes until pliable. Keep wrapped in towels or chafing dish to retain heat during service.

Prepare toppings: Arrange shredded cheddar, romaine, diced tomatoes, diced red onion, sliced jalapeños, sour cream, salsa, pico de gallo, pickled onions, warmed black beans, and Mexican rice in serving bowls. Label bowls and provide serving utensils. Place lime wedges in a small bowl for guests to squeeze over tacos.

Assembly and service: Place the warm seasoned beef in a chafing dish or slow cooker set to low. Position tortillas and toppings around the beef so guests can build tacos buffet-style. Provide tongs for tortillas, spoons for toppings, and small plates. Suggest portioning guideline: about 2–3 ounces of beef per taco; this recipe yields enough beef for approximately 24–30 small tacos depending on portion size.