To begin, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once heated, add the chopped onions and garlic, sautéing them for 3-4 minutes until softened and fragrant. This forms the aromatic base for the taco filling.

Add the ground meat to the skillet and break it up with a wooden spoon. Cook the meat for 7-8 minutes, stirring occasionally until browned evenly. Make sure to stir the meat frequently to avoid clumping and to get a good sear on all sides.

Sprinkle the ground cumin, smoked paprika, chili powder, oregano, black pepper, and salt over the meat. Stir well to coat the meat in the spices. This blend of spices is key to creating the deep, rich flavors characteristic of traditional Mexican tacos.

Once the spices are well distributed, pour in the chicken or beef broth to add moisture. Reduce the heat to low and let the mixture simmer for 5-7 minutes until the liquid has reduced and the flavors have melded together. This will also keep the meat juicy without being too dry.

While the meat simmers, warm your tortillas. In a dry skillet over medium heat, toast each tortilla for about 30 seconds per side until they are warm and slightly crispy but still pliable. Wrap them in a clean kitchen towel to keep warm.

To assemble the tacos, take a warm tortilla and spoon a portion of the meat mixture into the centre. Avoid overfilling to ensure the taco can be folded and eaten easily. You want a balance between the filling and toppings.

Add your choice of toppings: shredded lettuce, diced tomatoes, chopped cilantro, and shredded cheese if desired. A squeeze of fresh lime juice over the top enhances the flavors beautifully. Don’t forget to include a little salsa or guacamole for extra taste.

Serve the tacos immediately while the tortillas are still warm. Arrange them on a plate with additional lime wedges and any other condiments like hot sauce or extra salsa. Encourage diners to customize their tacos to their liking, making each bite a personalized experience of Mexican flavors.