Carne Picada Tacos

In a small bowl, combine the spices that make the seasoning blend; set aside.
1 tablespoon chili powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 tablespoon granulated sugar, 1 teaspoon oregano, 2 teaspoons ground cumin, 1/2 teaspoon granulated garlic
In a large bowl, combine the meat with the spice blend. Add the lime juice to the meat, stirring to fully coat; let marinate for at least 1 hour. **For best results, 4-8 hours is an optimal marinating time.
2 pounds Carne Picada meat, 2 medium limes, juice of

In a 12-inch heavy-bottomed skillet, add 1-2 tablespoons olive oil.
Oil
When the oil is nicely hot, add the diced onion and jalapeños, cooking them for a few minutes until slightly softened. Use a slotted spoon to remove the jalapenos and onions to a plate and reserve.
1 small white or yellow onion, 1 medium jalapeño, seeds and membranes removed,
Add the seasoned meat to the drippings in the skillet, browning the beef on all sides, working in batches so the pan doesn’t get overcrowded.
Once all the batches of meat are nicely browned, return all the meat to the skillet along with the reserved vegetables; cook for a few minutes until nicely hot throughout.
Serve the carne picada meat tucked inside warm corn tortillas with your favorite taco toppings.
Your favorite taco toppings, 8 corn tortillas