Tacos Supreme Recipe

Prepare aromatics

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

Brown the beef

Add 1 lb ground beef to the skillet. Break it up with a spatula and cook, stirring occasionally, until no longer pink and beginning to brown, about 6–8 minutes.

Season and simmer

Stir in 1 tablespoon tomato paste, 1/2 cup beef broth (or water), 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp sugar (if using). Reduce heat to medium-low and simmer uncovered 6–8 minutes until sauce thickens and flavors meld, stirring occasionally. Taste and adjust salt or spices as needed. Keep warm on very low heat until serving.

Prepare hard shells

Preheat oven to 375°F (190°C). Arrange hard taco shells on a baking sheet and warm 5–7 minutes until hot and slightly crisp. Remove and keep warm upright (use a folded towel) to maintain shape.

Warm soft tortillas

Wrap soft flour tortillas in foil and warm in the oven alongside shells for 5–8 minutes, or warm individually in a skillet 20–30 seconds per side over medium heat until pliable. Keep wrapped in a towel to stay soft.

Prep toppings

While the meat simmers, prepare the topping bar: shred 3 cups iceberg lettuce, seed and dice 1 cup tomatoes, slice 1/2 cup black olives, finely dice 1/2 cup red onion, shred 2 cups Mexi-cheese blend, place 1 cup picante salsa and 1 cup sour cream into serving bowls. Chop 1/4 cup cilantro and cut 4 lime wedges.

Set out extras

Arrange all toppings in separate small bowls so guests can build tacos: lettuce, tomatoes, onions, olives, cheese, salsa, sour cream, cilantro, lime wedges, and optional pickled jalapeños and hot sauce.

For each taco: choose a hard shell or a warm soft tortilla. Spoon 2–3 tablespoons of the seasoned meat into the shell/tortilla (adjust based on size). Top with a small handful (about 1/4 to 1/3 cup) shredded lettuce, 1–2 tablespoons diced tomatoes, a sprinkle of diced red onion and sliced olives to taste, and 2 tablespoons shredded Mexi-cheese. Finish with 1 tablespoon picante salsa and 1 tablespoon sour cream or to taste. Garnish with a sprinkle of chopped cilantro and a squeeze of lime.

Serve immediately while shells are warm and crisp (for hard shells) or while soft tortillas are pliable. Provide extra toppings on the side for guests.