Witch's Brew Beef Tacos

Name: Witch's Brew Beef Tacos
Cook time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 15 ml neutral oil; 100 g yellow onion small dice; 0.5 tsp kosher salt; 3 clove garlic minced; 450 g ground beef 80/20 or leaner; 30 g tomato paste; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper freshly ground; 60 ml water; 8 piece corn tortillas 6-inch; 120 g green salsa; 60 g black olives sliced; 80 g shredded lettuce; 60 g queso fresco crumbled; 10 g fresh cilantro chopped; 2 piece lime wedges

Ground beef is browned with onion, garlic, cumin, chili powder, and tomato paste, then tucked into warm corn tortillas and topped with green salsa, lettuce, olives, queso fresco, and cilantro. The result is a straightforward Halloween dinner with a bold savory filling and cool crunchy toppings.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

15 ml neutral oil
100 g yellow onion small dice
0.5 tsp kosher salt
3 clove garlic minced
450 g ground beef 80/20 or leaner
30 g tomato paste
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp kosher salt
0.5 tsp black pepper freshly ground
60 ml water
8 piece corn tortillas 6-inch
120 g green salsa
60 g black olives sliced
80 g shredded lettuce
60 g queso fresco crumbled
10 g fresh cilantro chopped
2 piece lime wedges

Instructions

Heat the large skillet over medium-high heat. Add the neutral oil, then add the diced onion with a pinch from the measured salt. Cook, stirring, until the onion is softened and translucent, about 3 minutes. The onion looks glossy and soft with light edges of color.
Add the garlic and cook for 30 seconds, then add the ground beef. Break it up with a spoon and cook until no pink remains, 5 to 6 minutes. The beef is evenly browned and no visible pink remains.
Stir in the tomato paste, cumin, chili powder, smoked paprika, remaining salt, black pepper, and water. Simmer for 2 to 3 minutes, stirring, until the mixture looks saucy and clings to the meat instead of pooling in the pan. The beef mixture is thick, glossy, and spoonable, not watery.
While the beef finishes, warm the tortillas in a dry skillet over medium heat in batches, about 20 to 30 seconds per side. Keep them wrapped in a clean towel so they stay pliable. The tortillas are warm and flexible without crisping or browning heavily.
Fill each tortilla with some of the beef mixture, then top with green salsa, black olives, shredded lettuce, queso fresco, and cilantro. Serve with lime wedges if using. The tacos are assembled with warm filling and cool, crunchy toppings.