Diary of a Chef · Just Chefn Around

Weeknight Beef Tacos

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 1 lb ground beef (80/20)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• **Seasoning blend:** 1 tbsp chili powder · 1 tsp ground cumin · 1 tsp smoked paprika · 1/2 tsp dried oregano · 1/2 tsp kosher salt · 1/4 tsp black pepper · pinch cayenne (optional)
• 2 tbsp tomato paste
• 1/2 cup water
• 8–10 taco shells or small tortillas
• To serve: shredded lettuce, diced tomato, shredded cheddar, sour cream, lime

Instructions

1. 1Brown the beef

   Medium-high, beef in a single layer; let it sit untouched 2 minutes to crust before breaking it up. It's ready when no pink remains and the bottom of the pan carries brown fond.

2. 2Onion in

   Cook in the beef fat until translucent and the sharp raw smell turns sweet.

3. 3Garlic + seasoning + tomato paste

   Stir constantly. The spices bloom — the smell goes from dusty to toasty — and the paste darkens a shade.

4. 4Water and simmer

   Scrape the fond up. Simmer until the liquid tightens into a sauce that clings to the meat — a spoon dragged through leaves a track that slowly closes.

5. 5Taste

   Should taste seasoned on its own, before toppings. Adjust salt; a squeeze of lime brightens it.