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Darn Tacos Recipe

Name: Vito's Darn Tacos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 0.5 cup yellow onion, finely diced; 2 tsp garlic, minced; 1 tbs vegetable oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 2 tbs tomato paste; 0.5 cup beef broth or water; 1 tbs fresh lime juice; 1 cup red onion, thinly sliced; 0.5 cup apple cider vinegar; 0.5 cup water; 1 tsp sugar; 0.5 tsp salt; 2 cups shredded green cabbage; 1 cup ripe tomatoes, diced; 0.25 cup fresh cilantro, chopped; 1 unit jalapeño, thinly sliced (optional); 2 unit limes, cut into wedges; 0.5 cup sour cream or Mexican crema; 2 tbs mayonnaise; 1 tsp hot sauce (or chipotle in adobo, blended); 1 tbs fresh lime juice; 0.25 tsp salt; 1 cup shredded cheddar or Mexican blend; 8 unit small corn or flour tortillas

Inspired by Vito's

Time45m

Serves4

We have some of the best darn tacos you‘ll ever try. Come grab some! · We‘ve been told we have the best home-cooking and comfort food in town!

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Ingredients

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Seasoned Ground Beef

1 lb ground beef (80/20)

1/2 cup yellow onion, finely diced

2 tsp Garlic, minced

1 tbs Tuscany sunflower oil

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs tomato paste

1/2 cup beef broth or water

1 tbs Fresh lime juice

Pickled Red Onion

1 cup Red onion, thinly sliced

1/2 cup Apple cider vinegar

1/2 cup water

1 tsp sugar

1/2 tsp Celtic sea salt

Fresh Toppings

2 cups shredded green cabbage

1 cup ripe tomatoes, diced

1/4 cup Fresh cilantro, chopped

1 unit jalapeño, thinly sliced (optional)

2 unit limes, cut into wedges

Creamy Taco Sauce

1/2 cup sour cream or Mexican crema

2 tbs Mayonnaise

1 tsp hot sauce (or chipotle in adobo, blended)

1 tbs Fresh lime juice

1/4 tsp Celtic sea salt

Cheese & Tortillas

1 cup shredded cheddar or Mexican blend

8 unit small corn or flour tortillas

1 tbs butter or oil for warming tortillas

Method

Pickled Red Onion

Combine apple cider vinegar, water, sugar, and 1/2 tsp salt in a small saucepan and bring to a simmer just until sugar dissolves. Pour hot brine over thinly sliced red onion in a heatproof jar or bowl. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1 hour) while you prepare other components.

Seasoned Ground Beef

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

Add garlic and cook 30 seconds until fragrant.

Add 1 lb ground beef, breaking it up with a spoon. Cook until browned, about 6–8 minutes, draining excess fat if desired but leave some for flavor.

Stir in chili powder, ground cumin, smoked paprika, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook 1 minute to bloom the spices.

Add 2 tablespoons tomato paste and 1/2 cup beef broth (or water). Stir to combine, scraping any browned bits. Simmer gently 4–5 minutes until sauce is slightly thickened.

Remove from heat and stir in 1 tablespoon fresh lime juice. Taste and adjust seasoning if needed.

Creamy Taco Sauce

Whisk together 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon hot sauce, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl until smooth. Adjust hot sauce to taste and refrigerate until ready to use.

Cheese & Tortillas

Warm tortillas: heat a large skillet over medium heat. Brush each tortilla lightly with butter or oil and warm 20–30 seconds per side until pliable and slightly golden. Keep wrapped in a clean towel to stay warm.

If you prefer melted cheese, place warmed tortillas on a sheet pan, sprinkle cheese, and broil briefly (1–2 minutes) until cheese melts. Otherwise, use shredded cheese as-is.

Assembly & Serve

Lay a warmed tortilla on a plate. Spoon about 2–3 tablespoons of seasoned ground beef down the center (adjust to preference).

Top with shredded cabbage, diced tomatoes, a few slices of pickled red onion, and a sprinkle of chopped cilantro. Add jalapeño slices if using.

Drizzle creamy taco sauce over the top and sprinkle with shredded cheese. Squeeze a lime wedge over the taco just before eating.

Serve immediately. Repeat to make 8 tacos. Leftover beef keeps in the refrigerator up to 3 days; pickled onions will last up to 2 weeks refrigerated.