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Ingredients
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For the meat (beef and pork mix)
For the quick pickled onion and toppings
For the tortillas & assembly
Method
For the meat (beef and pork mix)
- 1
- 2
Heat pan
Place a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and let it warm until shimmering but not smoking (about 30 seconds).
- 3
- 4
Brown meat
Add the ground beef and ground pork to the skillet. Use a spatula to break the meat into small pieces. Cook, stirring and scraping, until no longer pink and some brown bits form, about 6–8 minutes.
- 5
Season and simmer
Stir in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Add the tomato paste and mix thoroughly to coat the meat. Pour in the 1/4 cup broth, scrape any browned bits from the pan, and reduce heat to medium-low. Simmer uncovered for 4–5 minutes until slightly thickened and saucy. Finish with 1 tablespoon fresh lime juice and adjust seasoning to taste.
For the quick pickled onion and toppings
- 6
Quick pickle onions
While the meat cooks, combine 3 tablespoons white vinegar, 3 tablespoons water, 1/2 teaspoon sugar, and 1/4 teaspoon kosher salt in a small bowl or jar. Add the thinly sliced red onion, press down so onion is submerged, and let sit at room temperature for at least 10 minutes (longer for milder flavor).
- 7
Prepare other toppings
Chop cilantro and thinly slice radishes if using. Cut limes into wedges. Crumble the queso fresco or cotija and set aside.
For the tortillas & assembly
- 8
Warm tortillas
Heat a dry cast-iron skillet or nonstick pan over medium-high heat. Lightly brush each tortilla with a small portion of the 1 teaspoon oil or spray, and quickly toast each side 20–30 seconds until warm and pliable with light char marks. Keep warm wrapped in a clean kitchen towel.
- 9
Assemble tacos
Divide the cooked meat evenly to make about 8 tacos (roughly 2 tablespoons meat per tortilla for small tacos) or adjust to preferred portion. Place the warm tortilla on a plate, add a spoonful of the meat, top with a few slices of quick-pickled onion, a sprinkle of chopped cilantro, thin radish slices, and a pinch of crumbled queso. Serve immediately with lime wedges on the side.
- 10
Serving suggestion
Offer hot sauce, extra lime, or salsa alongside. Leftover meat keeps covered in the refrigerator for up to 3 days and reheats gently in a skillet.