Beef Tacos

Heat the oil in your large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-6 minutes until it becomes soft and translucent. Add the minced garlic and cook for just one more minute until fragrant — be careful not to burn it, as burnt garlic turns bitter.

Increase the heat to medium-high and add the ground beef to the skillet, breaking it up thoroughly with your wooden spoon. Cook for 5-7 minutes, continuing to break it into small crumbles, until it's no longer pink and has developed some nice browned bits. Don't drain the fat unless there's a significant amount; a little adds great flavor.

Push the beef to one side of the skillet and add the tomato paste to the empty space. Let it cook for about 30 seconds to deepen its color, then sprinkle all the spices (chili powder, cumin, paprika, oregano, and cayenne) directly over the tomato paste. Stir the paste and spices together in that spot for another 30 seconds until they smell incredibly fragrant.

Mix the spiced tomato paste into the beef and onions until everything is evenly coated. Pour in the beef broth (or water) and add the salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until most of the liquid has been absorbed. Give it a taste and adjust seasoning if needed.

While the beef simmers, warm the tortillas. You can do this directly over a low gas flame for a few seconds per side (using tongs!), in a dry skillet over medium heat for 20-30 seconds per side, or wrapped in a damp paper towel and heated in the microwave for 30-45 seconds.

Set up a taco bar with the warm beef filling, warmed tortillas, and all your prepared toppings. Let everyone build their own masterpiece.