Ingredients:
- 5 lbs Lean Ground Beef (80/20 preferred)
- 1 medium Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 1 cup Beef or Chicken Stock (low sodium)
- 1 tsp Apple Cider Vinegar or Lime Juice
- 2 tbsp Chilli Powder (e.g., Ancho or mild blend)
- 1 tbsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano (preferably Mexican)
- 1/2 tsp Granulated Sugar
- 1 tsp Salt
- 1/2 tsp Freshly Ground Black Pepper
- 12 Corn or Flour Tortillas (Taco size)
- 4 cups Shredded Lettuce (Iceberg or Romaine)
- 1 cup Grated Cheddar or Monterey Jack Cheese
- Salsa (to serve)
- Sour Cream or Crème Fraîche (to serve)
Instructions:
- Combine all ingredients for the Homemade Seasoning Blend (chilli powder, cumin, paprika, oregano, sugar, salt, pepper) in a small bowl. Heat the large skillet over medium-high heat. Add the ground beef and cook until fully browned (6–8 minutes). Drain excess grease if necessary.
- Reduce heat to medium. Push beef aside and add diced onion; cook for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Stir the seasoning blend and tomato paste into the beef mixture. Cook for 1 minute, stirring constantly. This crucial step 'blooms' the spices and caramelises the tomato paste, seriously boosting the flavor.
- Pour the beef stock (or water) into the skillet. Scrape up any browned bits stuck to the bottom of the pan. Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 8–10 minutes, stirring occasionally, until the liquid has mostly reduced and the filling is thick enough to hold its shape on a spoon.
- Stir in the apple cider vinegar or lime juice. Taste and adjust the salt and pepper until the flavor is spot on. Keep warm.
- Warm the tortillas in a dry skillet, microwave, or oven. Fill each warm tortilla with a generous spoonful of the seasoned ground beef.
- Assemble the tacos and serve immediately with toppings like cheese, shredded lettuce, salsa, and sour cream.