The Del Tacos Recipe

Prepare aromatics

Heat a large skillet over medium heat. Add the vegetable oil. Once shimmering, add the diced onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes, stirring occasionally, until no longer pink and beginning to brown.

Season and simmer

Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor. Lower heat to medium. Sprinkle chili powder, ground cumin, paprika, dried oregano, salt, and black pepper over the beef. Stir to coat the meat evenly with spices. Add the tomato paste and stir for 1 minute to toast slightly. Pour in 1/2 cup water and stir, scraping any browned bits from the pan. Simmer 4–6 minutes until the sauce has reduced and the beef is saucy but not wet.

Finish

Remove from heat and stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or lime if desired. Keep covered and warm until assembly.

Warm tortillas

Warm the tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and lightly browned in spots. Alternatively, wrap in a damp paper towel and microwave 20–30 seconds for 2 tortillas.

Assemble tacos

Place two warmed tortillas on a plate for each taco serving. Divide the seasoned beef evenly among the 4 tortillas (about 1/4 lb beef per two tortillas). Top each tortilla with a light handful (about 2 tablespoons) of shredded lettuce, a spoonful of diced tomato, and a sprinkling of shredded cheddar (about 2 tablespoons per taco). Add a small dollop (about 1 teaspoon) of sour cream or crema and drizzle each with 1/2 teaspoon hot sauce or salsa. Garnish with chopped cilantro.

Serve

Fold tacos and serve immediately while warm. Offer lime wedges and extra hot sauce on the side. Leftover beef will keep in the refrigerator up to 3 days.