Heat a large skillet over medium high heat. Add the beef and press it into an even layer. Leave it undisturbed for 3 minutes to brown, then break it into small pieces and cook until no pink remains. Drain excess fat if needed.

Add oil if the pan is dry. Stir in half the diced onion and cook 2 minutes. Add garlic, tomato paste, chile powder, cumin, oregano, and salt. Stir for 1 minute, until fragrant.

Add broth and simmer 5 to 7 minutes, stirring occasionally, until the beef is moist but no free liquid pools in the pan. Taste and adjust salt.

Warm tortillas on a dry skillet for about 20 seconds per side, then wrap in a clean towel to keep them pliable.

Fill each tortilla with beef. Top with remaining onion, cilantro, a squeeze of lime, and salsa roja. Serve immediately.