Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 10 small corn tortillas
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 medium lime
  • 1/4 cup fresh cilantro
  • 1/4 cup water

Instructions:

  1. Heat the Pan. Place your 12 inch cast iron or stainless steel skillet over medium high heat. You want it hot enough that the meat sizzles immediately upon contact.
  2. Sear the Beef. Add the ground beef and spread it evenly across the pan. Let it sit undisturbed for 3 minutes until a deep brown crust forms. Note: Resist the urge to stir!
  3. Brown the Meat. Break the meat apart with a spoon and cook, stirring occasionally, until no pink remains.
  4. Drain Grease. Carefully drain the excess grease from the pan. Note: Leave about a tablespoon of fat for the spices.
  5. Bloom Spices. Lower the heat to medium. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Toss constantly for 60-90 seconds until the spices smell fragrant.
  6. Deglaze and Simmer. Stir in 1/4 cup of water (or beef broth). Simmer for 3-5 minutes, stirring occasionally, until the liquid has reduced by half and thickened into a glossy sauce.
  7. Warm Tortillas. While the meat simmers, warm your corn tortillas in a dry pan or over an open flame for a few seconds per side.
  8. Assemble. Divide the beef evenly among the tortillas, then top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, lime wedges, and chopped cilantro.