Tacos Recipe

Cook ground beef

Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil if skillet is dry. Add ground beef and break apart with a spatula. Cook until browned, about 6–8 minutes. Drain excess fat if desired. Stir in 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon tomato paste. Add 1/2 cup broth and simmer 3–5 minutes until slightly thickened. Finish with 1 tablespoon lime juice. Keep warm and transfer to a serving bowl.

Cook chicken strips

In a separate skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add half of the chopped onion (about 1/2 cup) and cook 2 minutes until softened. Add chicken strips and cook, stirring occasionally, until cooked through and lightly browned, about 6–8 minutes. Add 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon tomato paste, and 1/2 cup broth. Stir to coat and simmer 3 minutes until sauce clings to chicken. Squeeze 1 tablespoon lime juice over chicken and remove from heat. Transfer to serving bowl.

Warm black beans

Place drained and rinsed black beans in a small saucepan with remaining 1/2 cup broth, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and a pinch of salt. Heat over medium until simmering; reduce heat and warm 3–4 minutes. Mash slightly with the back of a spoon for a thicker texture if desired. Keep warm in a small serving dish.

Combine remaining minced garlic and remaining chopped onion (about 1/2 cup) in a small bowl to use raw in toppings or cook with proteins if you prefer a milder onion flavor.

Warm tomato-based sauces and hot sauce in small bowls for serving. Mix sour cream with a teaspoon of lime juice and a pinch of salt to make a quick crema if desired.

Warm tortillas

Stack tortillas in two piles (corn and flour). Heat a large dry skillet or griddle over medium-high heat. Brush each side lightly with melted butter or oil and warm 20–30 seconds per side until pliable and slightly blistered. Keep wrapped in a clean towel or in a tortilla warmer to stay warm.

Arrange protein bowls, warmed beans, and all toppings on the table for a do-it-yourself taco bar. Place limes, extra hot sauce, and utensils nearby so guests can assemble tacos.

Place shredded cheeses, lettuce, tomatoes, diced onion, cilantro, pickled jalapeños, pico de gallo, guacamole, sour cream, cotija, radishes, and salsas in individual bowls. Label bowls if helpful. Keep cold items chilled until serving and replenish as needed.

To serve: place a warm tortilla on a plate, add 2–3 tablespoons of desired protein (beef or chicken) or 2–3 tablespoons black beans, top with cheese, lettuce, pico or tomato, onion, cilantro, a spoonful of guacamole, a dollop of sour cream or crema, and a squeeze of lime. Repeat to make additional tacos.

Offer crumbled cotija and sliced radishes at the bar for extra texture and flavor. Keep hot salsa verde warm or at room temperature for guests who prefer it.

Leftovers: Refrigerate proteins and toppings in separate airtight containers for up to 3–4 days. Reheat proteins gently on the stovetop with a splash of broth to restore juiciness.