One Taco Recipe

Prep

Measure and ready the small amounts: finely chop onion, mince garlic, and set out spices and tomato paste so assembly is quick.

Heat a small nonstick skillet over medium heat and add 0.5 tsp vegetable oil. Once shimmering, add the chopped onion and sauté 1–1½ minutes until translucent.

Add the ground beef (2 oz / 0.125 lb) to the skillet. Break it into small pieces with a spoon or spatula and cook 2–3 minutes until mostly browned.

Stir in the minced garlic and cook 20–30 seconds until fragrant, taking care not to burn it.

Add the tomato paste, chili powder, ground cumin, smoked paprika, salt and pepper. Pour in 1 tbsp water to help distribute flavors. Stir to combine and simmer 1–2 minutes until mixture is saucy and well seasoned. Taste and adjust salt or spice if desired. Remove from heat and keep warm.

Warm the tortilla: heat a separate clean skillet over medium-high. Brush or rub 0.25 tsp butter or oil on the tortilla and place it in the skillet. Heat 20–30 seconds per side until pliable and lightly toasted (or warm on a comal or directly over a gas flame for a few seconds each side). Keep warm wrapped in a clean towel.

Place the warmed tortilla on a plate. Spoon the cooked beef mixture into the center of the tortilla, using all of the filling (about 2 oz).

Top with 2 tbsp shredded lettuce, 2 tbsp diced tomato, and 2 tbsp shredded cheese evenly over the meat.

Add 1 tsp sour cream and 1 tbsp salsa on top or on the side. Sprinkle 1 tsp chopped cilantro over the taco.

Finish with a squeeze of half a lime wedge over the assembled taco. Fold and serve immediately while warm.