Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 0.5 cup low sodium beef broth
  • 1 tsp cornstarch
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried Mexican oregano
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 12 yellow corn tortillas
  • 1 cup shredded sharp cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 0.5 cup diced white onions

Instructions:

  1. Place a large cast iron skillet over medium-high heat. Add the ground beef in large chunks and let sit undisturbed for 2-3 minutes to develop a Maillard sear.
  2. Use a meat masher or wooden spoon to break the beef into fine crumbles. Continue cooking until no pink remains. Drain the rendered fat, leaving approximately 1 tablespoon in the pan.
  3. Reduce heat to medium. Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper over the meat. Stir for 1 minute to bloom the spices in the remaining fat.
  4. In a small bowl, whisk the cornstarch into the beef broth to create a slurry. Pour the mixture into the skillet.
  5. Simmer the beef mixture for 3-5 minutes until the sauce thickens and forms a silken glaze over the meat.
  6. Warm corn tortillas on a stovetop griddle until pliable and slightly charred.
  7. Assemble tacos by layering the beef filling into the tortillas, followed by shredded cheese, lettuce, and onions.