Ingredients:

  • 12 corn tortillas
  • 2 cups vegetable oil
  • 1/2 tsp fine sea salt
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 cup water
  • 1 cup refried beans
  • 2 cups shredded iceberg lettuce
  • 1 cup Roma tomatoes, diced
  • 1/2 cup Cotija cheese, crumbled
  • 1 large avocado, sliced
  • 1/4 cup Mexican crema
  • Fresh cilantro
  • Lime wedges

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until it reaches a deep mahogany brown.
  2. Stir in the diced onions and garlic, sautéing for 3-4 minutes until translucent.
  3. Stir in the tomato paste, ground cumin, chili powder, and smoked paprika, cooking for 1 minute until the aroma becomes nutty and fragrant.
  4. Pour in the water or beef broth and simmer on low for 5-7 minutes until the liquid has reduced to a thick, glossy glaze that coats the meat.
  5. Heat vegetable oil in a cast iron skillet to just below the smoke point. Fry corn tortillas one by one until golden and crisp, then transfer to a paper towel-lined baking sheet and sprinkle with fine sea salt.
  6. Spread a thin, dense layer of warm refried beans directly onto the fried shell to create a moisture barrier.
  7. Layer the seasoned ground beef over the beans, followed by shredded iceberg lettuce and diced Roma tomatoes.
  8. Garnish with crumbled Cotija cheese, sliced avocado, a drizzle of Mexican crema, fresh cilantro, and lime wedges.