Classic Recipe

Prep

Finely chop the onion and mince the garlic. Measure out spices and have tomato paste and broth ready.

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. When the oil shimmers, add the chopped onion and sauté 3–4 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid burning.

Increase heat to medium-high and add the ground beef. Break it up with a spatula and cook 5–7 minutes until browned and no longer pink, stirring occasionally.

Drain excess fat from the pan if there is more than a tablespoon. Return pan to medium heat.

Stir in chili powder, ground cumin, paprika, dried oregano, salt and black pepper, mixing to evenly coat the beef and onions.

Add 1 tablespoon tomato paste and 1/4 cup beef broth (or water). Stir to combine, scraping any browned bits from the bottom. Reduce heat to low and simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning if needed. Keep warm.

Warm the flour tortillas: heat a dry skillet over medium heat and warm each tortilla 15–20 seconds per side until pliable and lightly toasted, or wrap stacked tortillas in foil and warm in a 300°F (150°C) oven 8–10 minutes.

Lay a warm tortilla flat. Spoon about 1/4 of the seasoned ground beef (approximately 3/4 to 1/2 cup) down the center of the tortilla, leaving space at the edges for folding.

Sprinkle about 3/8 cup (roughly 2–3 handfuls) shredded cheddar cheese evenly over the beef so it begins to melt from the warm meat.

Add 1/2 cup shredded lettuce and 1/4 cup diced tomato on top of the cheese and beef.

Dollop about 3 tablespoons sour cream (0.1875 cup) over the fillings, or spread to taste.

If using, add optional garnishes: a few pickled jalapeño slices, a sprinkle of chopped cilantro, and a lime wedge on the side.

Fold the sides of the tortilla over the filling and roll tightly from the bottom up to form a wrap. Serve immediately while warm.

Serve each assembled wrap whole or cut in half on a diagonal. Provide extra sour cream, salsa, or hot sauce at the table if desired.

To make ahead: prepare the seasoned beef and store refrigerated up to 3 days. Keep shredded lettuce and tomato separate to avoid sogginess. Reheat beef gently in a skillet or microwave and assemble just before serving.