Description
Juicy ground beef tacos with customizable toppings, perfect for weeknights or casual gatherings.
Ingredients
- 1 lb (450 g) ground beef (80/20 recommended; use leaner if you prefer less fat)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (optional — adjust to taste)
- 1/2 cup (120 ml) beef or chicken broth, or water
- 1 tbsp tomato paste (or 2 tbsp tomato sauce)
- Salt and black pepper to taste
- 8–12 small tortillas (corn or flour)
- Shredded lettuce, diced tomato, chopped cilantro, sliced radishes, diced onion (for topping)
- Crumbled cotija or shredded cheddar (for topping)
- Sour cream or Mexican crema, lime wedges, pickled jalapeños (for topping)
Instructions
- Heat a large skillet over medium-high. Add the ground beef, break it into pieces, and cook until mostly browned (5–7 minutes). Drain excess fat if the pan looks very greasy.
- Push the beef to one side of the pan. If the skillet looks dry, add a teaspoon of oil. Sauté the chopped onion until translucent, about 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle in the chili powder, cumin, smoked paprika, and cayenne. Stir to coat the beef and onions; toast the spices briefly (30–60 seconds) to bloom their flavors.
- Stir in the tomato paste, then pour in the broth. Scrape the browned bits from the pan with a wooden spoon. Simmer gently until the sauce thickens, 3–5 minutes. Taste and season with salt and pepper.
- Warm tortillas on a dry skillet, comal, or briefly over a gas flame until pliable and slightly charred. Keep them wrapped in a clean towel to stay warm.
- Spoon the beef into tortillas, add your favorite toppings, and finish with a squeeze of lime.
Notes
For lower-fat options, consider using ground turkey or plant-based crumbles. Customize toppings for each person’s preference.