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1. Finely dice the onion and mince the garlic. Shred the lettuce, dice the tomatoes, grate the cheddar if needed, cut the limes into wedges and chop the cilantro. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder and salt.
0.5 piece Yellow onion, finely diced,
2 clove Garlic,
1.5 tbsp Chili powder,
1 tsp Ground cumin,
0.5 tsp Smoked paprika,
0.5 tsp Dried Mexican oregano,
0.5 tsp Garlic powder,
0.8 tsp Kosher salt,
2 cup Romaine lettuce, finely shredded,
2 piece Roma tomatoes, diced,
1 cup Sharp cheddar cheese, shredded,
2 piece Limes, cut into wedges,
0.2 cup Fresh cilantro (garnish)
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2. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, for 5 to 6 minutes until browned. Leave the rendered fat in the pan for flavor, spooning off any excess.
1 lb Ground beef (80/20)
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3. Add the onion and cook for 3 minutes until softened. Stir in the garlic and the spice mixture and cook for 30 seconds until fragrant.
0.5 piece Yellow onion, finely diced,
2 clove Garlic,
1.5 tbsp Chili powder,
1 tsp Ground cumin,
0.5 tsp Smoked paprika,
0.5 tsp Dried Mexican oregano,
0.5 tsp Garlic powder,
0.8 tsp Kosher salt
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4. Stir in the tomato paste and water, scraping up any browned bits. Simmer for 3 to 4 minutes until the sauce clings to the meat and the beef is juicy but not soupy. Taste and adjust the salt.
0.8 tsp Kosher salt,
1 tbsp Tomato paste,
0.3 cup Water
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5. Warm the corn tortillas one at a time in a dry skillet or comal over medium-high heat for 30 seconds per side until pliable and lightly charred. Wrap in a clean towel to keep warm. Use two tortillas per taco if they are thin.
8 piece Corn tortillas
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6. Fill each tortilla with the seasoned beef, then top with cheddar, lettuce, tomato and cilantro. Serve immediately with lime wedges for squeezing over the top.
2 cup Romaine lettuce, finely shredded,
2 piece Roma tomatoes, diced,
1 cup Sharp cheddar cheese, shredded,
2 piece Limes, cut into wedges,
0.2 cup Fresh cilantro (garnish)
