Tacos Recipe

Prep

Measure and prepare all spices. Finely dice the onion and mince the garlic so everything is ready before heating the pan.

Heat a large skillet over medium-high heat and add 1 tsp vegetable oil. When the oil shimmers, add the diced onion and sauté 2–3 minutes until softened and translucent.

Add the ground beef to the skillet. Break it up with a spatula and cook until mostly browned, about 5–6 minutes. Drain excess fat if the beef is very fatty, leaving a little for flavor.

Stir in the minced garlic and cook 30 seconds until fragrant. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper; stir to coat the meat and toast the spices for 30–45 seconds.

Mix in the tomato paste and cook 1 minute to deepen flavor. Pour in 1/2 cup stock, scrape up any brown bits from the pan, and reduce heat to medium-low. Simmer gently until slightly thickened, 4–6 minutes. Taste and adjust seasoning.

Keep warm on the lowest heat setting while you prepare tortillas and toppings.

Warm the corn tortillas: heat a dry skillet or comal over medium-high. Warm each tortilla 20–30 seconds per side until pliable with light brown spots. Stack wrapped in a clean towel to keep warm (alternatively wrap in foil and keep in a low oven at 200°F/95°C).

If using, combine shredded lettuce, shredded cheese, diced tomatoes, diced red onion, pickled jalapeños, and chopped cilantro in small bowls for easy assembly at the bar.

Place sour cream or crema in a squeeze bottle or small bowl. Cut lime into wedges and transfer hot sauce to a small dish for guests.

To assemble each taco: place a warm tortilla on a plate, spoon ~2–3 tablespoons of seasoned beef into the center, top with a small handful (about 2 tbs) shredded cheese, a tablespoon each of diced tomato and onion, a pinch of shredded lettuce, a drizzle or dollop of sour cream, a few pickled jalapeño slices and cilantro. Finish with a squeeze of lime and hot sauce if desired.

Serve immediately while tortillas and beef are hot. Offer extra toppings on the side for guests to customize.

Combine the diced roma tomato, minced shallot or red onion, 1 tbsp cilantro, 1 tsp lime juice and 1/4 tsp salt in a small bowl. Stir and let sit 5–10 minutes to meld flavors. Serve alongside tacos as a fresh topping.