Gringo Tacos Recipe

Prep

Measure and prepare all spices, chop the onion finely and mince the garlic so everything is ready to go. Warm the beef broth.

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil.

Add the chopped onion to the hot skillet and cook, stirring occasionally, until translucent and starting to brown, about 4–5 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 6–8 minutes.

Drain excess fat from the pan if there's more than 1 tablespoon, leaving about a teaspoon for flavor.

Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.

Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the beef. Stir to coat evenly and toast the spices for 30–60 seconds.

Pour in the warm beef broth and push the mixture to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the liquid has reduced and the mixture is slightly saucy but not watery, about 4–6 minutes.

Remove from heat and stir in the lime juice. Taste and adjust seasoning (add up to 1/2 tsp salt or a pinch of sugar if needed). Keep warm while you prepare tortillas and toppings.

Warm the flour tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and slightly toasted, or wrap stack of tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Assemble tacos: place 2–3 tbs of the beef filling into the center of a warm tortilla (about 2–3 tablespoons, depending on tortilla size).

Top with shredded iceberg lettuce (about 2 tablespoons), shredded cheddar (about 2 tablespoons), a spoonful of diced tomato (about 1 tablespoon), and a sprinkle of diced white onion.

Add pickled jalapeños to taste (about 1 teaspoon) and a drizzle of sour cream (about 1 tablespoon).

Finish with a few drops of hot sauce, a sprinkle of chopped cilantro, and a squeeze of lime wedge over each taco.

Serve immediately while warm. Provide extra lime wedges, hot sauce, and sour cream at the table for guests to adjust to taste.