Ingredients:

  • 12 corn tortillas
  • 2 cups vegetable oil
  • 1/2 tsp fine sea salt
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 cup beef broth
  • 1 cup refried beans
  • 2 cups shredded iceberg lettuce, thinly sliced
  • 1 cup crumbled Cotija cheese
  • 1/2 cup Mexican crema
  • 1 cup diced Roma tomatoes
  • 1 medium avocado, sliced or mashed
  • 1/4 cup salsa roja

Instructions:

  1. Heat vegetable oil in a cast iron skillet to 350°F (175°C).
  2. Fry corn tortillas for 30-60 seconds per side until mahogany-colored and rigid.
  3. Remove shells with a slotted spoon, drain on paper towels, and sprinkle immediately with fine sea salt.
  4. Heat olive oil in a skillet over medium-high heat; brown ground beef until no longer pink, breaking into small crumbles.
  5. Stir in diced onion and minced garlic, sautéing for 3-4 minutes until translucent.
  6. Add ground cumin, smoked paprika, and dried oregano; stir to coat the meat.
  7. Pour in beef broth and simmer briefly to allow spices to penetrate the protein.
  8. Assemble by spreading a thin layer of warm refried beans on each shell, adding a portion of seasoned beef, and topping with iceberg lettuce, Cotija cheese, Mexican crema, diced tomatoes, avocado, and salsa roja.