Crispy Beef Tacos

Seasoned beef folded into corn tortillas and fried in a skillet until crisp.

30 min · Serves 4 · Mexican

Ingredients

• 1 lb ground beef, 85% lean
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tbsp tomato paste
• 1 tsp kosher salt
• 8 corn tortillas
• 1/2 cup neutral oil, for frying
• 2 cups iceberg lettuce, shredded
• 1 cup sharp cheddar, shredded
• 1 cup pico de gallo
• 2 limes, cut into wedges

Method

1. Brown the beef with the onion in a skillet over medium-high heat, breaking it up, about 7 minutes. Add the garlic, spices, tomato paste and salt, stir for a minute, then add ½ cup water and simmer until thick, 3 to 4 minutes.
2. Warm the tortillas in a dry pan or the microwave so they bend without cracking.
3. Heat the oil in a cast-iron skillet over medium-high heat. Spoon about 3 tbsp of beef onto half of a tortilla, fold it over and fry 2 to 3 minutes a side, until crisp and golden. Drain on a rack and repeat.
4. Open each taco gently and fill with lettuce, cheddar and pico de gallo. Serve with lime wedges.