Tacos Recipe

Prepare and arrange toppings: place shredded lettuce, diced tomatoes, diced onion, chopped cilantro, crumbled cotija, sliced jalapeño and lime wedges in separate small bowls so guests can assemble tacos.

Warm the tortillas: heat a dry skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly toasted. Keep warmed tortillas wrapped in a clean towel to stay soft while you finish the filling.

Cook aromatics

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add the chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown the beef

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

Season and simmer

Drain excess fat if desired, then return skillet to medium heat. Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt and black pepper; cook 1 minute to bloom the spices. Add tomato paste and stir to coat the meat, cooking 1 minute. Pour in 1/2 cup broth, scrape up any browned bits, reduce heat to medium-low and simmer 3–5 minutes until sauce thickens and flavors meld. Taste and adjust seasoning.

Keep the meat warm while you finish tortillas and crema. If mixture is too thick, add 1–2 tablespoons more broth to loosen.

Whisk together sour cream (or Greek yogurt), lime juice, hot sauce or chopped chipotle, and 1/4 teaspoon salt in a small bowl until smooth. Taste and adjust lime or salt. Transfer to a squeeze bottle or small bowl for serving.

To assemble each taco: place a warm tortilla on a plate, add about 2–3 tablespoons of the seasoned ground beef (or more to taste), top with a small handful of shredded lettuce, a spoonful of diced tomatoes, a sprinkle of diced onion, cilantro and cotija cheese. Drizzle with crema and a squeeze of lime. Add jalapeño slices if using.

Serve immediately while hot. Leftover beef will keep covered in the refrigerator for up to 3 days; reheat gently in a skillet or microwave before serving.