Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 or 90/10 works best)
- 1 packet Taco Seasoning (or 2 tbsp homemade blend)
- 1/2 cup Beef Broth (the secret for the shredded texture)
- 1 tsp Tomato Paste
- 8 Small Flour or Corn Tortillas
- 1 cup Shredded Mexican Blend Cheese
- Fresh Cilantro, diced onions, and lime wedges for topping
- Optional: Sour cream, jalapeños, or avocado
Instructions
- Place a large skillet over medium-high heat. Add the ground beef and cook until it is no longer pink. Use a wooden spoon or a potato masher to break the meat into very small, fine crumbles. This fine crumble is essential for achieving that “shredded” consistency. Drain any excess grease, but leave a small amount for flavor.
- Reduce the heat to medium-low. Stir in the taco seasoning and the tomato paste, coating the meat evenly. Pour in the beef broth. Allow the mixture to simmer for 5 to 7 minutes. As the liquid reduces, it softens the meat fibers and creates a silky sauce that binds to the beef. Use your spatula to occasionally mash the meat further as it simmers.
- While the meat finishes, warm your tortillas in a separate dry pan or directly over a gas flame for a few seconds until pliable. Fill each tortilla with a generous scoop of the shredded beef mixture. Top immediately with cheese so it melts from the heat of the meat. Add your favorite cold toppings like cilantro, onions, and a squeeze of fresh lime juice.
- Cook Time: 20 minutes