Taco Night Taco Recipe

Prepare aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When oil shimmers, add the finely chopped yellow onion and sauté for 3–4 minutes until softened and translucent.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring so it doesn't burn.

Add the ground beef to the skillet. Break it up with a spoon or spatula and cook until it's mostly browned, about 5 minutes, letting it get a little color on the meat for extra flavor.

When the beef is mostly browned, stir in 2 tablespoons Honcho Taco Night seasoning and 1 tablespoon tomato paste. Cook, stirring, for 1 minute to toast the spices and coat the meat.

Pour in 1/2 cup beef broth (or water) to deglaze the pan, scraping up any browned bits. Reduce heat to medium-low and simmer gently until the liquid reduces to a saucy consistency, about 6–8 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasoning if desired.

Keep the meat warm over the lowest heat setting while you prepare the rest of the components, stirring occasionally. Total time for the meat component: about 20 minutes.

While the meat simmers, place 1 cup thinly sliced red onion in a heatproof bowl or jar.

In a small saucepan combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 teaspoon sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon ground turmeric and 1/8 teaspoon black pepper. Warm the mixture over medium heat just until sugar and salt dissolve and the liquid is hot but not boiling, about 2–3 minutes.

Pour the hot turmeric pickling liquid over the sliced onions, pressing so the onions are submerged. Let sit at room temperature for at least 10 minutes to mellow and take on color; for best flavor cool and refrigerate for 30 minutes to 2 hours if you have time. These are quick house-style pickled onions with bright color and a mild turmeric note.

Warm 8 small tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in a damp paper towel and microwave for 20–30 seconds until pliable.

Place a spoonful (about 2–3 tablespoons) of the seasoned ground beef into the center of each warm tortilla.

Top the meat with a generous pinch of shredded romaine (about 1/4 cup per taco), a sprinkle of house-smoked cheddar (about 2 tablespoons per taco), and a few slices of the turmeric onions.

Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the tacos.

Serve immediately while meat and tortillas are warm.