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Tacos Recipe

Name: The Hideouts TACOS Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20) or boneless skinless chicken thighs (triple-ground or finely diced); 1 tbs vegetable oil; 0.5 cup yellow onion, finely chopped; 2 tsp garlic cloves, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 2 tbs tomato paste; 0.5 cup beef or chicken broth; 1 tbs lime juice (fresh); 2 tbs fresh cilantro, chopped; 8 each corn or flour tortillas (6-inch); 2 cups shredded iceberg or romaine lettuce; 1 cup diced tomatoes; 1 cup shredded cheddar or Mexican blend cheese; 0.25 cup diced red onion; 0.5 cup sour cream; 0.5 cup salsa; 2 tbs pickled jalapeños (optional); 2 each extra lime wedges; 2 tbs olive oil; 1 tbs lime juice; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp salt

Inspired by The Hideout

Time40m

Serves4

Beef or Chicken

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Ingredients

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For the protein

1 lb ground beef (80/20) or boneless skinless chicken thighs (triple-ground or finely diced)

1 tbs Tuscany sunflower oil

1/2 cup yellow onion, finely chopped

2 tsp Garlic cloves, minced

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins paprika

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs tomato paste

1/2 cup beef or chicken broth

1 tbs lime juice (fresh)

2 tbs Fresh cilantro, chopped

For the tacos & toppings

8 each corn or flour tortillas (6-inch)

2 cups shredded iceberg or romaine lettuce

1 cup Diced Tomatoes

1 cup shredded cheddar or Mexican blend cheese

1/4 cup diced red onion

1/2 cup Sour cream

1/2 cup salsa

2 tbs pickled jalapeños (optional)

2 each extra lime wedges

Optional marinade for chicken (if using chicken)

2 tbs olive oil

1 tbs ReaLime juice

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

Method

For the protein

If using chicken (recommended)

Trim chicken thighs of excess fat and, if whole, cut into 1/2-inch pieces. In a bowl combine olive oil, 1 tablespoon lime juice, 1 tsp chili powder, 1/2 tsp cumin and 1/2 tsp salt. Toss chicken in the marinade and let rest 15–30 minutes while prepping toppings.

Cook the protein

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. If using ground beef: add chopped onion and cook 2–3 minutes until translucent, add minced garlic and cook 30 seconds, then add 1 lb ground beef. Break apart with a spatula and brown 6–8 minutes until no pink remains. Drain excess fat if desired. Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, pepper and 1/2 cup broth; simmer 3–5 minutes until saucy. Finish with 1 tablespoon lime juice and 2 tablespoons chopped cilantro. If using marinated chicken: heat skillet and add oil, add onion and cook 2 minutes, add minced garlic 30 seconds, add chicken pieces and spread into a single layer. Cook without moving 3–4 minutes to get a sear, stir and cook another 3–4 minutes until cooked through (internal 165°F/74°C). Stir in tomato paste, spices (2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp oregano, 1 tsp salt, 1/2 tsp pepper) and 1/2 cup broth; simmer 2–3 minutes. Finish with lime juice and cilantro.

Tortillas & assembly

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly toasted; wrap in a clean towel to keep warm. Alternatively, heat wrapped tortillas in a 350°F (175°C) oven for 8–10 minutes or microwave covered with a damp paper towel for 30–45 seconds for 4 tortillas.

Assemble tacos: Divide the cooked protein evenly among 8 tortillas (about 2 tablespoons protein per tortilla for 8; increase per preference). Top each with shredded lettuce, diced tomatoes, red onion, shredded cheese, a dollop of sour cream, and salsa. Add pickled jalapeños if using and a squeeze of lime. Serve immediately.

Storage: Refrigerate leftover protein in an airtight container for up to 3–4 days. Tortillas keep wrapped in the fridge for 3–5 days or freeze separately for longer storage.