Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1 small yellow onion, finely diced (150g)
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup beef broth (low sodium)
  • 1 tsp cornstarch
  • 12 corn tortillas (6-inch)
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup neutral oil for pan-searing

Instructions:

  1. Place a large cast iron skillet over medium-high heat. Add the ground beef, breaking it into large chunks. Let sit undisturbed for 3 minutes to develop a deep, mahogany-colored crust.
  2. Add the diced onions to the skillet and cook until translucent, allowing them to absorb the rendered beef fat.
  3. In a small bowl, whisk the cornstarch into the beef broth until dissolved. Clear a space in the center of the skillet and add chili powder, cumin, paprika, onion powder, oregano, salt, and pepper.
  4. Let the spices sizzle (bloom) in the oil for 45-60 seconds until fragrant, then pour in the broth-cornstarch mixture. Simmer for 2-3 minutes until the liquid reduces to a glaze.
  5. In a separate pan or using the same skillet (after removing meat), heat the neutral oil. Lightly fry each corn tortilla, filling with the beef mixture and cheese, and folding over until the shell is golden and shatteringly crispy. (Note: Based on the yield of 4 servings, it's implied that only 4 tortillas are used for the final tacos, despite 12 being listed as an ingredient).