Tacos Recipe

Cook aromatics

Heat a large skillet over medium-high heat. Add vegetable oil. When shimmering, add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown meat

Add the ground beef (or chosen shredded meat) to the skillet. Break up with a spatula and brown until no longer pink, 5–7 minutes.

Season and simmer

Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom the spices, then add tomato paste and stir to combine. Pour in stock (or water), scrape up any browned bits, reduce heat to medium-low and simmer 4–6 minutes until thickened. Finish by stirring in 1 tablespoon lime juice. Taste and adjust seasoning.

Keep warm until assembly.

In a small saucepan, warm 1 tsp olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add drained black beans and cumin; stir to coat.

Add 2–3 tbsp water if mixture seems dry, simmer gently 3–4 minutes until heated through. Mash a few beans with the back of a spoon for a creamier texture. Stir in lime juice, salt, and chopped cilantro. Keep warm or set aside at room temperature.

Halve and pit the avocados. Scoop flesh into a medium bowl and roughly mash with a fork, leaving some texture.

Add diced tomato, red onion, lime juice, salt, pepper, cilantro, and minced jalapeño (if using). Stir gently to combine and taste; adjust salt or lime as needed. Cover tightly with plastic wrap pressed to the surface to prevent browning until ready to serve.

Warm the local tortillas: heat a dry cast-iron skillet or comal over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: place a warm tortilla on a plate. Spoon about 1/4 cup of the seasoned meat into each tortilla (total yields 4 tacos). Add 2–3 tablespoons black beans per taco, a spoonful of guacamole (about 1–2 tbsp), a small handful of shredded lettuce or cabbage, and sprinkle with cheese and cilantro leaves. Serve with lime wedges and hot sauce on the side.

Serve immediately while tortillas are warm.