Tacos Recipe

Name: Mitla Cafes Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 0.5 each small yellow onion; 2 each garlic cloves, minced; 1 tbs vegetable oil; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp ground black pepper; 1 tbs tomato paste; 0.5 cup beef or chicken broth; 1 tbs lime juice; 12 each small corn tortillas (6-inch); 0.5 cup fresh cilantro, leaves chopped; 0.5 cup white onion, finely diced; 1 cup shredded cheddar or Mexican blend cheese; 6 each lime wedges; 2 tbs hot sauce (optional)

Inspired by Mitla Cafe

Time35m

Serves12

cost 66 cents apiece on Taco Tuesdays, served with cilantro and onions

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Ingredients

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Taco filling

1 lb ground beef (80/20)

1/2 each small yellow onion

2 each Garlic cloves, minced

1 tbs Tuscany sunflower oil

1 tbs Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp kosher salt

1/2 tsp ground black pepper

1 tbs tomato paste

1/2 cup beef or chicken broth

1 tbs ReaLime juice

Tortillas & toppings

12 each small corn tortillas (6-inch)

1/2 cup fresh cilantro, leaves chopped

1/2 cup white onion, finely diced

1 cup shredded cheddar or Mexican blend cheese

6 each Lime wedges

2 tbs hot sauce (optional)

Method

Taco filling

Prep

Peel and finely dice 1/2 small yellow onion. Mince 2 garlic cloves. Measure spices and open broth or use bouillon diluted to 1/2 cup.

Cook onions and garlic

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook another 30 seconds until fragrant.

Brown beef

Add 1 lb ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes until no longer pink and edges begin to brown.

Season and simmer

Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 1 tablespoon tomato paste and stir to coat the meat. Pour in 1/2 cup broth, bring to a gentle simmer, reduce heat to medium-low and cook 4–6 minutes until slightly thickened and flavors meld. Finish with 1 tablespoon lime juice, stir, and taste; adjust salt or lime as needed.

Tortillas & assembly

Warm tortillas

Warm 12 small corn tortillas: heat a dry skillet or griddle over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Alternatively, wrap the stack in a damp towel and microwave 30–45 seconds.

Prep toppings

While tortillas warm, finely chop 1/2 cup cilantro leaves and dice enough white onion to equal 1/2 cup. Cut 6 lime wedges. Place shredded cheese and hot sauce on the serving tray.

Assemble tacos

Divide the cooked beef evenly among the 12 warmed tortillas (about 2 tablespoons meat per taco for 12 tacos). Top each with a sprinkle of diced onion (about 1 teaspoon), chopped cilantro (about 1 teaspoon), and a small pinch of shredded cheese if using. Serve with lime wedges and hot sauce on the side.

Serving suggestion

Serve immediately while hot so tortillas stay soft. For Taco Tuesdays costing ~66 cents each, scale portions or substitute cheaper protein to hit desired price point.