How to Make Beef Tacos

Heat the oil in a large frying pan over high heat. Add the beef mince and cook without stirring for 2 minutes to develop a good colour. Break it up with a spoon and continue cooking until browned throughout.

Stir in the onion and garlic, cooking for 3 minutes until softened. Add the cumin, paprika, oregano, and chilli powder, and cook for 1 minute until fragrant. Work steadily through this part of make beef tacos, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Pour in the beef stock and simmer for 8–10 minutes until the liquid reduces and the mixture is moist but not soupy. Season with salt to taste. Preheat equipment fully and use a food thermometer for meat and reheated dishes — visual cues alone are unreliable, and the FSA recommends core temperatures above 70 °C for two minutes when reheating. Note what worked in a phone memo so you can repeat the process faster next time.

Heat the tortillas in a dry frying pan or directly over a gas flame for 30 seconds per side until warm and slightly charred. Work steadily through this part of make beef tacos, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Spoon the beef into warm tortillas and let everyone add their own toppings. Serve with lime wedges for squeezing over the top. Work steadily through this part of make beef tacos, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.