Classic Beef Tacos

Heat the vegetable oil in a large skillet over medium-high heat.

Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

Add the ground beef to the skillet. Use a wooden spoon to break it up into small pieces. Cook for 6-8 minutes, stirring occasionally, until the beef is browned and no pink remains.

Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and black pepper over the beef. Stir to coat evenly and cook for 1 minute until the spices are fragrant.

Pour in the beef broth and add the tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the skillet.

Reduce the heat to medium-low and let the mixture simmer for 10-12 minutes, stirring occasionally, until the liquid is mostly absorbed and the beef is richly flavored.

While the beef simmers, warm the tortillas. Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds until pliable.

To assemble the tacos, spoon the beef mixture into the warm tortillas. Top with your choice of optional garnishes like cilantro, diced onion, a squeeze of lime juice, salsa, lettuce, tomatoes, cheese, or sour cream.

Serve immediately while hot and enjoy.