Traditional Taco

Why This Traditional Taco Works

As the ground beef cooks in the skillet, the meat browns and firms up, and some of the fat melts out. Draining that extra fat keeps the beef from feeling greasy later, but enough stays behind to keep the meat moist. When the taco seasoning and water go in, the spices spread through all the little crumbles of beef. As it simmers, the water slowly cooks off and turns into a light, thick coating that clings to the meat instead of pooling at the bottom of the pan.

While the tortillas warm in a dry skillet, they soften and become more flexible. That quick heat keeps them from cracking when folded and also dries the surface just enough so they can hold the juicy beef without falling apart. Once the meat is tucked into the tortillas, the cool lettuce, tomatoes, cheese, and sour cream sit on top instead of sinking in, so each bite has a mix of soft tortilla, tender beef, and crisp toppings. The lime juice and cilantro go on at the end, so they stay bright and fresh instead of wilting in the pan.

Mistakes To Avoid

Letting the beef cook on high heat until very dark can dry it out and make small hard bits that stay chewy. Once the seasoning and water go in, that dry meat does not soak up much liquid, so the filling ends up crumbly instead of juicy and slightly saucy.

Skipping the step of draining excess fat leaves a greasy layer in the pan. As the seasoning and water simmer with all that fat, the mixture turns oily, and the liquid doesn’t cling well to the meat, so the tacos leak orange grease and feel heavy.

Warming the tortillas too long in a hot skillet can make them stiff and brittle. When they cool even slightly, they crack as soon as they’re folded, and the filling falls out instead of staying wrapped.

Putting a big spoonful of sour cream directly on very hot meat causes it to melt into a thin puddle. Instead of a cool, creamy layer on top, the tacos get wet spots that soften the tortillas and make them tear.