Taco Recipe
soft shell flour tortilla, choice of gringo beef or grilled chicken and cheese
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Ingredients
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Tortillas & Assembly
Gringo Beef (choose if using beef)
Grilled Chicken (choose if using chicken)
Optional Toppings
Method
Prepare Gringo Beef
Cook aromatics
Heat a large skillet over medium-high heat. Add 1 teaspoon oil if the pan is dry. Add the chopped onion and cook 2–3 minutes until translucent. Stir in the minced garlic and cook 30 seconds until fragrant.
Brown beef
Add the ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes until no longer pink and beginning to brown.
Season and simmer
Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Add the tomato paste (or ketchup) and 1/4 cup water, stir to combine, reduce heat to medium-low, and simmer 3–5 minutes until slightly thickened. If using, stir in 1 teaspoon lime juice. Taste and adjust seasoning. Keep warm on very low heat or transfer to a warm bowl.
Prepare Grilled Chicken
Marinate chicken
Pat the chicken dry. In a bowl, mix olive oil, garlic powder, cumin, chili powder, salt, black pepper, and 1 tablespoon lime juice. Toss the chicken in the mixture and let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).
Cook chicken
Preheat a grill or grill pan over medium-high heat. Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice thinly against the grain into bite-sized strips.
Warm Tortillas & Cheese
Heat a large skillet over medium heat. Add 1/2 teaspoon of oil or a small pat of butter and warm each tortilla 20–30 seconds per side until pliable and lightly golden. Stack wrapped in a clean towel to keep warm. Alternatively, microwave tortillas in a damp towel for 20–30 seconds.
Sprinkle about 2 tablespoons of shredded cheese onto one half of each warm tortilla if you want melted cheese inside. Fold or allow cheese to melt from residual heat; you can also briefly return folded tortillas to the skillet seam-side down for 30–45 seconds to melt fully.
Assemble Tacos
Choose protein: spoon about 2–3 tablespoons of the gringo beef or place 2–3 tablespoons (or 2–3 strips) of sliced grilled chicken into the center of each warm tortilla.
Top each taco with a sprinkle (about 2 tablespoons) of shredded cheese if not already added, then add optional toppings to taste: shredded lettuce, diced tomatoes, diced onions, salsa, sour cream, and cilantro.
Serve immediately with lime wedges for squeezing over tacos.