Ingredients:

  • 1½ lb (680 g) ground beef, 80/20 or 85/15
  • 1 cup (150 g) finely diced yellow onion (about 1 small onion)
  • 1 tbsp (9 g) minced garlic (about 3 cloves)
  • 1 tsp (5 ml) neutral oil (only if using 90/10 beef)
  • 2 tbsp (16 g) chili powder
  • 2 tsp (4 g) ground cumin
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (2 g) dried Mexican oregano
  • 1¼ tsp (6 g) kosher salt, adjusted to taste
  • ¼ tsp (1 g) ground black pepper
  • 2 tbsp (32 g) tomato paste
  • ½ cup (120 ml) water
  • 1 tsp (4 g) brown sugar
  • 1 tbsp (15 ml) fresh lime juice

Instructions:

  1. Dice the onion, mince the garlic, and combine the spices in a small bowl. Measure the water and lime juice and set them within reach.
  2. Set a 12-inch skillet over medium-high heat for 2 to 3 minutes, until a drop of water sizzles and evaporates instantly. Add 1 tsp oil only if using 90/10 beef.
  3. Add the beef in one layer and press it flat. Leave it undisturbed for 5 to 6 minutes, until a deep brown crust forms on the bottom and the edges are crisp and lacy. If the beef sticks, give it another minute.
  4. Break the beef into crumbles. Tilt the pan and spoon off most of the fat into a heatproof bowl, leaving about 1 tbsp (15 ml) in the pan. Cook until no pink remains and the internal temperature reaches 160°F (71°C).
  5. Cook 2 to 3 minutes more, until the sizzle quiets and the crumbles look dry and browned rather than wet.
  6. Add the diced onion and cook 3 to 4 minutes, until translucent and the edges begin to color.
  7. Stir in the garlic and cook about 30 seconds, until it smells sharp and sweet, not bitter.
  8. Add the spice blend (2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried Mexican oregano), the black pepper, and the tomato paste. Stir about 1 minute, until the spices smell toasty and the paste darkens to a brick-red color.
  9. Pour in the water and scrape up the browned bits from the bottom of the pan. Add the brown sugar and stir until dissolved.
  10. Reduce the heat to medium-low and simmer 3 to 5 minutes, until the sauce looks glossy and coats the meat without pooling.
  11. Remove the pan from the heat, stir in the lime juice, and taste. Add salt in small pinches until the flavor pops. Serve immediately.