Ingredients:

  • 1 lb ground beef (85/15 ratio)
  • 1 tbsp neutral oil
  • 2 tbsp tomato paste
  • 0.5 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 hard taco shells
  • 1 cup shredded iceberg lettuce
  • 1 cup sharp cheddar cheese, freshly grated
  • 1 Roma tomato, diced

Instructions:

  1. Heat the pan. Place your skillet over medium high heat and add 1 tbsp neutral oil. Wait until the oil shimmers before adding the meat.
  2. Sear the beef. Add 1 lb ground beef in a single layer. Cook 3 minutes without touching it until a dark brown crust forms.
  3. Break it up. Use a spatula to crumble the meat into small pieces. Cook 4 minutes until no pink remains.
  4. Drain the excess. Tilt the pan and spoon out most of the liquid fat, leaving about 1 tablespoon. This prevents a greasy mouthfeel.
  5. Toast the spices. Push the meat to the sides and add 2 tbsp tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, and 0.5 tsp oregano.
  6. Bloom the aromatics. Stir the spices and paste into the fat in the center of the pan for 1 minute until fragrant and darkened.
  7. Deglaze the skillet. Pour in 0.5 cup beef broth. Scrape the bottom of the pan vigorously to release all the browned bits.
  8. Simmer to glaze. Lower the heat to medium and cook for 5 minutes until the liquid reduces into a thick, velvety sauce.
  9. Season to taste. Add 0.5 tsp kosher salt and 0.25 tsp black pepper. Taste a small spoonful and adjust salt if needed.
  10. Toast the shells. Warm 8 hard taco shells in the oven for 2 minutes until they smell toasted and feel crisp.