Cheesy Gordita Crunch, Seasoned Ground Beef for Tacos and Spicy Ranch Dressing

Ingredients

• 1.5 lb ground beef (85/15 lean is recommended for a balance of flavor and moisture.)
• 1 tbsp avocado oil (Or another neutral high-heat oil.)
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 2 tbsp chili powder (Use a mild American-style chili powder blend.)
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano (Preferably Mexican oregano.)
• 1 tsp kosher salt (adjust to taste)
• 0.5 tsp black pepper (freshly ground)
• 0.25 tsp cayenne pepper (optional, for extra heat)
• 2 tbsp tomato paste
• 0.75 cup low-sodium beef broth (Water can be used in a pinch.)
• 1 tbsp lime juice (optional, from about half a lime for brightness)

Instructions

1. 1

   Heat the avocado oil in a large skillet or Dutch oven over medium-high heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.

2. 2

   Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

3. 3

   Add the ground beef to the skillet. Season with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper. Cook, breaking the meat apart with a wooden spoon, until it is browned and cooked through, about 6-8 minutes.

4. 4

   Carefully drain the excess grease from the skillet. You can do this by tilting the pan and spooning out the fat, or by pouring the contents into a colander over a heatproof bowl and returning the meat to the pan.

5. 5

   Return the skillet to medium heat. Stir in the chili powder, cumin, smoked paprika, oregano, the remaining salt and pepper, and the optional cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices and coat the meat.

6. 6

   Add the tomato paste to the center of the pan and cook for 1 minute, stirring it into the meat. This step deepens the tomato flavor.

7. 7

   Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

Ingredients

• 1 cup mayonnaise
• 0.5 cup buttermilk (plus more to thin if needed)
• 2 tbsp fresh parsley (finely chopped)
• 2 tbsp fresh chives (finely chopped)
• 1 tbsp fresh dill (finely chopped)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 pcs jalapeño (medium, finely minced, seeds removed for less heat)
• 0.5 tsp chipotle powder (or 1 tsp chipotle in adobo sauce)
• 1 tbsp lime juice (freshly squeezed)
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   In a medium bowl, combine the mayonnaise, buttermilk, fresh parsley, chives, and dill.

2. 2

   Add the garlic powder, onion powder, salt, and black pepper. Whisk until everything is well combined.

3. 3

   Stir in the finely minced jalapeño, chipotle powder, and fresh lime juice. Mix until evenly distributed.

4. 4

   Taste and adjust seasoning. If the dressing is too thick, whisk in more buttermilk, 1 tablespoon at a time, until it reaches your desired consistency.

5. 5

   For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.