Ingredients

For the beef

• 1 lb (450 g) Thomas Farms grass-fed ground beef 85/15
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp ground coriander
• ½ tsp oregano
• Salt & black pepper to taste
• ¼ cup beef broth (or water)

 

For the tortillas (cilantro-lime-jalapeño corn)

• 2 cups masa harina
• 1 ½ cups warm water (adjust as needed)
• 1 jalapeño, finely minced (seeds removed if less heat desired)
• 2 tbsp fresh cilantro, chopped
• Zest of 1 lime
• 1 tsp salt

 

For toppings

• 1 ripe avocado, sliced or smashed with a squeeze of lime & pinch of salt
• Salsa of choice (pico de gallo, roasted tomato salsa, or salsa verde all work)
• Extra lime wedges
• Fresh cilantro leaves for garnish

 

Instructions

1. Make the tortillas

1. In a bowl, mix masa harina, salt, lime zest, minced jalapeño, and chopped cilantro.
2. Slowly add warm water and knead until a soft dough forms (shouldn’t crack when pressed). Cover and rest 20 minutes.
3. Divide into golf ball-sized portions, press into tortillas using a tortilla press (or rolling pin between parchment).
4. Heat a dry skillet or griddle over medium-high. Cook tortillas 1–2 minutes per side until lightly charred and flexible. Keep warm wrapped in a towel.

 

2. Cook the beef filling

1. Heat olive oil in a skillet over medium-high.
2. Sauté onion and garlic until fragrant (2–3 minutes).
3. Add ground beef, breaking it up, and cook until browned.
4. Stir in smoked paprika, cumin, chili powder, coriander, oregano, salt, and pepper.
5. Add beef broth, reduce heat, and simmer 5 minutes until saucy but not watery.

 

3. Assemble the tacos

1. Place warm cilantro-lime-jalapeño tortilla on a plate.
2. Spoon in beef mixture.
3. Add avocado slices or a quick smash of avocado with lime & salt.
4. Top with salsa, extra cilantro, and a squeeze of fresh lime juice.