Tacos de Carne Molida (Ground Beef Tacos)

Method

1. 1

   Warm a splash of oil in a large skillet over medium-high heat and cook the onion until it softens, about 3 minutes.

2. 2

   Add the ground beef, breaking it up with a spoon, and cook until no pink remains, about 7 minutes.

3. 3

   Tilt the pan and spoon off excess fat, then stir in the garlic, chili powder and cumin and cook 1 minute until fragrant.

   💡 Draining the fat now keeps the tacos from turning greasy — the spices still do plenty of flavor work.

4. 4

   Pour in the canned tomato, season with salt, and simmer uncovered until the mixture thickens and coats the meat, about 5 minutes.

5. 5

   Warm the tortillas in a dry skillet or over a burner flame until soft and lightly charred.

6. 6

   Stack two tortillas per taco for extra hold, then fill with the beef.

   💡 A single tortilla tends to split under a juicy filling — doubling up is the home fix for taquería-thin tortillas.

7. 7

   Top with lettuce, diced tomato and cheddar, and serve with lime wedges.