Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 2 tbsp tomato paste
  • 1 tbsp cornstarch
  • 0.5 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 12 yellow corn tortillas (6-inch size)
  • 1 cup avocado oil (for shallow frying)
  • 2 cups shredded iceberg lettuce
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup salsa roja
  • 0.5 cup Mexican crema

Instructions:

  1. In a skillet over medium-high heat, brown the ground beef until no longer pink.
  2. Stir in the tomato paste, chili powder, cumin, garlic powder, smoked paprika, and salt. Cook for 1 minute until aromatics are fragrant.
  3. Whisk cornstarch into the beef broth and pour into the skillet. Simmer for 3–5 minutes until the sauce thickens into a glossy coating that clings to the beef.
  4. Stack tortillas in a damp paper towel and microwave for 30–45 seconds until steaming and pliable.
  5. Place 2 tablespoons of the beef mixture on one half of each warm tortilla. Fold into a half-moon and press firmly to seal the edges using the meat's moisture.
  6. Heat oil in a heavy-bottomed pan to 350°F (175°C). Shallow fry tacos for 2 to 3 minutes per side until the exterior is golden and bubbling. Drain on a wire rack.
  7. Transfer to a wire rack and immediately top with 1 cup shredded sharp cheddar cheese so it begins to melt from the residual heat.
  8. Garnish with 2 cups shredded iceberg lettuce, 0.5 cup salsa roja, and 0.5 cup Mexican crema.