Spiced ground beef in warm tortillas with crunchy lettuce, salsa, and lime.
JBy JordanL
Servings
4
1 lb Ground beef
0.5 piece Yellow onion, finely diced
2 clove Garlic, minced
1 tbsp Chili powder
1 tsp Ground cumin
0.5 tsp Dried Mexican oregano
0.5 tsp Smoked paprika
0.75 tsp Salt
1 tbsp Tomato paste
0.33 cup Water
1 tbsp Vegetable oil
12 piece Small corn tortillas
2 cup Romaine lettuce, shredded
1 cup Salsa roja or verde
2 piece Limes, cut into wedges
0.25 cup Fresh cilantro, chopped (garnish)
0.5 cup Cotija or shredded cheese (optional topping)
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Cook the Beef
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until well browned, about 6 minutes.
1 lb Ground beef,
1 tbsp Vegetable oil
2. Add the onion and cook until softened, about 3 minutes, then stir in the garlic, chili powder, cumin, Mexican oregano, smoked paprika and salt. Cook for 1 minute until fragrant.
3. Stir in the tomato paste and water, scraping up the browned bits. Simmer for 3 to 4 minutes until the sauce clings to the meat, then taste and adjust the salt.
0.8 tsp Salt,
1 tbsp Tomato paste,
0.3 cup Water
Warm and Assemble
4. 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 with a few light char spots. Stack them wrapped in a clean towel to keep warm, doubling them up for sturdier tacos if you like.
12 piece Small corn tortillas
5. Fill each tortilla with spiced beef and top with shredded romaine lettuce, a spoonful of salsa, cheese if using, and cilantro. Serve right away with lime wedges for squeezing over the top.
2 cup Romaine lettuce, shredded,
1 cup Salsa roja or verde,
2 piece Limes, cut into wedges,
0.2 cup Fresh cilantro, chopped (garnish),
0.5 cup Cotija or shredded cheese (optional topping)
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