Ingredients:

  • 1 lb 80/20 ground chuck beef
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 1 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.25 cup beef stock
  • 1 tbsp fresh lime juice
  • 12 small corn tortillas
  • 0.5 cup shredded cabbage
  • 0.25 cup pickled red onions
  • 2 oz crumbled cotija cheese
  • 0.25 cup fresh cilantro

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat until wispy with smoke. Add oil. Press the cold ground beef into the pan as one large, flat disc and sear undisturbed for 3 minutes until a mahogany-colored crust forms.
  2. Flip the beef disc in large chunks and break into smaller crumbles with a metal spatula. Sprinkle the pre-mixed spices (chili powder, cumin, paprika, garlic, onion, oregano, and salt) over the meat. Stir constantly for 60 seconds to toast the spices in the rendered fat.
  3. Pour in the beef stock and lime juice. Scrape the bottom of the pan to release the fond. Allow the liquid to reduce and emulsify with the beef fat until it forms a thick, glossy glaze. Serve immediately on warmed tortillas with toppings.