Ingredients

• 1.5 pound ground beef
• 1 yellow onion, diced
• 4 clove garlic, minced
• 2 tablespoon tomato paste
• 2 teaspoon ground cumin
• 1.5 teaspoon chili powder
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 0.5 cup beef broth
• 2 tablespoon vegetable oil
• 8 corn tortillas, warmed
• 1.5 cup white cheddar cheese, shredded
• 2 cup iceberg lettuce, shredded
• 1.5 cup Roma tomato, diced
• 0.5 cup Mexican crema
• 1 lime, cut into wedges
• 0.25 cup fresh cilantro, chopped

Steps

1. Dice the onion into small uniform pieces and mince the garlic cloves. Shred the cheese and lettuce, and dice the tomatoes. Chop the fresh cilantro and cut the lime into wedges. Set all toppings aside in separate bowls.
2. In a small bowl, combine the cumin, chili powder, oregano, black pepper, and kosher salt. Mix well and set aside.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add the diced onion to the hot skillet and sauté for 2 minutes, stirring occasionally, until softened and fragrant.
5. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
6. Add the ground beef to the skillet, breaking it into small crumbles with the back of a wooden spoon. Cook for 4-5 minutes, stirring frequently, until the beef is no longer pink and is lightly browned.
7. Stir in the tomato paste and cook for 1 minute to caramelize slightly, stirring constantly.
8. Add the spice mixture (cumin, chili powder, oregano, pepper, and salt) to the beef and stir well to coat all the meat evenly.
9. Pour the beef broth into the skillet and stir to combine. Reduce the heat to medium and simmer for 2 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld. The mixture should be moist but not soupy.
10. While the beef simmers, warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30-45 seconds, or placing them in a dry skillet over medium heat for 15 seconds per side until warm and pliable.
11. Remove the skillet from heat. Taste the beef mixture and adjust seasoning with additional salt and pepper if needed.
12. Assemble the tacos by placing 2-3 tablespoons of the seasoned ground beef into each warm tortilla.
13. Top each taco with shredded cheese, shredded lettuce, diced tomato, a drizzle of crema, and a sprinkle of fresh cilantro.
14. Arrange the tacos on a serving plate and serve immediately with lime wedges on the side for guests to squeeze over the tacos to their preference.