Spicy Beef Tacos Verde (Printable)
Juicy beef in warm tortillas with tangy salsa verde and fresh garnishes brings bold Mexican flavors.
# What You'll Need:
→ Beef Filling
01 - 1.1 lbs ground beef
02 - 1 tbsp vegetable oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 jalapeño, finely chopped, seeds removed for less heat
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp chili powder
09 - ½ tsp dried oregano
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 2 tbsp tomato paste
13 - ¼ cup beef broth or water
→ Salsa Verde
14 - 10 oz tomatillos, husked and rinsed
15 - 1 small onion, quartered
16 - 1-2 jalapeños, stemmed, seeds removed for milder taste
17 - 1 clove garlic
18 - ½ cup fresh cilantro
19 - 1 tbsp lime juice
20 - ½ tsp salt
→ To Serve
21 - 8 small corn or flour tortillas
22 - ½ cup finely diced red onion
23 - ½ cup chopped fresh cilantro
24 - 1 lime, cut into wedges
25 - ¾ cup crumbled queso fresco or feta, optional
26 - Sliced radishes, optional
# How to Make It:
01 - Preheat your broiler or oven grill. Place tomatillos, onion, jalapeños, and garlic on a foil-lined baking tray. Broil for 5-7 minutes, turning once, until vegetables are lightly charred. Transfer to a blender with cilantro, lime juice, and salt. Blend until smooth. Taste and adjust seasoning if needed. Set aside.
02 - Heat oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Stir in garlic and jalapeño; cook 1 minute. Add ground beef, breaking it up with a spoon, and cook until browned, about 5-6 minutes. Stir in cumin, smoked paprika, chili powder, oregano, salt, and pepper. Mix in tomato paste and beef broth. Simmer for 3-4 minutes until slightly thickened.
03 - Heat tortillas in a dry skillet or directly over a gas flame for 20-30 seconds each side until warm and pliable.
04 - Spoon spicy beef filling onto each tortilla. Top generously with salsa verde. Garnish with diced red onion, cilantro, crumbled cheese, sliced radishes, and a squeeze of lime.
# Expert Advice:
01 -
- The homemade salsa verde is a game changer, bringing restaurant quality brightness in just 10 minutes
- Beef filling reheats beautifully for next day lunches that actually taste better
02 -
- Tomatillos release a lot of liquid when blended, so don't add extra water or your salsa will be too thin
- Warm tortillas are non negotiable, cold tortillas crack and fall apart the moment you try to fold them
03 -
- Char extra tomatillos and freeze them for quick salsa later
- A splash of beer in the beef filling adds depth that mimics slow cooking