First up, heat two tablespoons of canola oil in a large skillet over medium heat. Once it’s hot, add the ground beef. Use a spatula to break it up as it cooks. Look for that lovely brown color, which should take about 5 to 7 minutes. Drain any excess fat.

With the beef browned, toss in your finely diced onion and minced garlic. Sauté these for another 3 to 4 minutes, letting them soften and become fragrant. The aroma at this point is nothing short of heavenly.

Now, stir in the tomato paste, chili powder, cumin, smoked paprika, and brown sugar. This brings out the depth of flavors. Cook for about 2 minutes, allowing everything to meld together beautifully.

Next, pour in the beef stock or water, followed by your soy sauce. This will help deglaze the pan and bring all those delicious bits from the bottom into the sauce. Stir well to combine.

Sprinkle in the masa harina (or cornmeal) and kosher salt. Keep stirring until the mixture thickens, which should take about 5-10 minutes. Adjust the heat if necessary, ensuring it simmers gently.

Just before you’re ready to serve, squeeze in that fresh lime juice. It adds a zesty kick that’s the perfect finishing touch. Taste and adjust any seasonings if needed.