Tacos Recipe

Prep

Dice onion and mince garlic. Measure spices and set tomato paste and water nearby.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil.

Add the diced onion to the hot skillet and sauté for 3–4 minutes until softened and translucent.

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

Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned, about 6–8 minutes, stirring occasionally.

Drain excess fat if there is more than 2 tablespoons in the pan. Return pan to medium heat.

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

Add tomato paste and stir to coat the meat evenly. Cook 1 minute more to caramelize slightly.

Pour in 1/2 cup water and scrape any browned bits from the bottom of the pan. Simmer uncovered 3–4 minutes until sauce reduces and thickens to spoonable consistency.

Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if tomato paste tastes too sharp. Keep warm over low heat until ready to assemble.

Warm tortillas: heat a clean skillet or comal over medium-high heat. Brush each tortilla lightly with the 1 tablespoon vegetable oil or spray, then warm 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, wrap tortillas in a damp paper towel and microwave 20–30 seconds to soften.

Assemble tacos: place 2–3 tablespoons of the cooked beef mixture in the center of each tortilla.

Top each taco with shredded lettuce, diced tomatoes, shredded cheese, and a spoonful of diced avocado or guacamole.

Add a dollop of sour cream, sprinkle chopped cilantro, and drizzle salsa or hot sauce to taste. Serve with lime wedges for squeezing over the tacos.

Serve immediately while tortillas and filling are warm. Provide extra toppings on the side for guests to customize.

Store leftover cooked beef in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Tortillas are best stored separately wrapped in foil or in a sealed bag.