Homemade Beef Tacos

Pour in tomato sauce and beef broth, stirring to combine. Reduce heat to medium-low and simmer for 8-10 minutes until the sauce thickens and the flavors meld together beautifully.

While the meat simmers, prepare your toppings: dice tomatoes, shred lettuce, grate cheese, slice jalapeños, and chop fresh cilantro. Place everything in separate bowls for easy assembly.

Warm the corn tortillas by placing them directly over a gas flame for 15-20 seconds per side, or heat them in a dry skillet until pliable and slightly charred at the edges.

Alternatively, wrap tortillas in damp paper towels and microwave for 30-45 seconds. This keeps them soft and prevents cracking when folding.

Set up a taco bar with all ingredients arranged in an assembly line. Place warm tortillas on a plate covered with a clean kitchen towel to keep them soft.

To assemble each taco, place 2-3 tablespoons of seasoned beef down the center of a warm tortilla, being careful not to overfill to prevent spillage.

Add a generous handful of shredded lettuce on top of the beef, followed by diced tomatoes, grated cheese, and sliced jalapeños according to your heat preference.

Drizzle with sour cream or Mexican crema, add fresh cilantro leaves, and finish with a squeeze of fresh lime juice for brightness and authentic flavor.

Serve immediately while the tortillas are still warm and the beef is hot. Offer hot sauce, guacamole, and extra lime wedges on the side for customization.

Enjoy these tacos with Mexican rice, refried beans, or a simple side salad. Store leftover beef in an airtight container in the refrigerator for up to 3 days and reheat before serving.