📝 About This Recipe
Elevate your taco night with this chef-crafted blend of smoky chilies, earthy cumin, and aromatic herbs that far surpasses any store-bought packet. This recipe focuses on creating a deeply caramelized, moisture-rich ground beef base that balances heat, acidity, and umami for a truly gourmet experience. Whether you're stuffing crunchy shells or topping a vibrant salad, this seasoned beef provides the soulful, bold flavors of a traditional Mexican cantina right in your own kitchen.
🥗 Ingredients
The Signature Spice Blend
- 2 tablespoons Chili Powder (mild, high-quality blend)
- 1 tablespoon Ground Cumin (toasted if possible)
- 1 teaspoon Smoked Paprika (pimentón de la Vera)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/2 teaspoon Crushed Red Pepper Flakes (adjust for heat preference)
- 1 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Beef & Aromatics
- 1.5 pounds Ground Beef (80/20 or 85/15 lean-to-fat ratio)
- 1/2 cup Yellow Onion (very finely diced)
- 2 cloves Fresh Garlic (minced)
- 3/4 cup Beef Broth (low sodium)
- 1 tablespoon Tomato Paste (for richness and color)
- 1 teaspoon Cornstarch (to thicken the sauce)
- 1 tablespoon Avocado Oil (or any high-heat oil)
- 1/2 piece Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, red pepper flakes, salt, and black pepper until perfectly combined.
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2
In a separate small ramekin, whisk the cornstarch into the beef broth until dissolved to create a slurry; set aside for later use.
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3
Place a large cast-iron skillet or heavy-bottomed stainless steel pan over medium-high heat and add the avocado oil.
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4
Once the oil is shimmering, add the ground beef to the pan, breaking it into large chunks with a wooden spoon or spatula.
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5
Allow the beef to sear undisturbed for 3-4 minutes to develop a deep, brown crust (the Maillard reaction) which adds essential flavor.
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6
Add the finely diced onions to the pan with the beef and continue to cook, breaking the meat into smaller crumbles as the onions soften.
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7
Once the beef is mostly browned, drain off all but 1-2 tablespoons of the excess rendered fat to keep the dish flavorful but not greasy.
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8
Push the meat to the sides of the pan and drop the tomato paste and minced garlic into the center; cook for 60 seconds until fragrant.
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9
Sprinkle the entire portion of the prepared spice blend over the meat and stir well to coat every crumble.
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10
Pour in the beef broth and cornstarch mixture, scraping the bottom of the pan to release any flavorful browned bits (fond).
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11
Reduce the heat to medium-low and let the mixture simmer gently for 5-7 minutes until the liquid has thickened into a glossy sauce that clings to the meat.
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12
Remove from heat and stir in the fresh lime juice to brighten the spices and cut through the richness of the beef.
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13
Taste and add an extra pinch of salt or a dash of hot sauce if desired before serving warm.
💡 Chef's Tips
For the best flavor, toast your whole cumin seeds in a dry pan before grinding them fresh. Avoid using extra-lean beef (93/7); the fat in 80/20 beef is what carries the spice flavors and keeps the meat tender. If you prefer a 'saucier' taco meat, increase the beef broth by 1/4 cup and add an extra teaspoon of tomato paste. Make a double or triple batch of the dry spice blend and store it in an airtight jar for up to 6 months for instant taco nights. Don't rush the browning process—that dark crust on the beef is the difference between home-cooked and professional-grade tacos.
🍽️ Serving Suggestions
Serve in warm corn or flour tortillas with pickled red onions and crumbled cotija cheese. Pair with a crisp Mexican lager or a fresh hibiscus (Jamaica) iced tea. Use as a protein-packed topping for a loaded taco salad with avocado lime crema. Serve alongside cilantro lime rice and slow-cooked black beans for a complete feast. Top with fresh chopped cilantro and a side of charred jalapeños for an authentic touch.