Beef Tacos Salsa Verde (Printable Format)
Seasoned beef nestled in warm tortillas with tangy salsa verde and fresh toppings for a vibrant meal.
# What You Need:
→ Beef Filling
01 - 1.1 lbs ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 cup beef or chicken broth
→ Salsa Verde
11 - 10 oz tomatillos, husked and rinsed
12 - 1 small jalapeño, seeded and chopped
13 - 1/2 small onion, roughly chopped
14 - 1 clove garlic
15 - 1/2 cup fresh cilantro, leaves and stems
16 - Juice of 1 lime
17 - 1/2 tsp salt
→ Toppings & Assembly
18 - 8 small corn or flour tortillas (gluten-free if needed)
19 - 1 small red onion, thinly sliced
20 - 1 ripe avocado, sliced
21 - 1/2 cup crumbled queso fresco or feta cheese
22 - 2 cups shredded lettuce
23 - Lime wedges, for serving
# How-To Steps:
01 - Simmer tomatillos in a saucepan covered with water for 5 minutes until softened; drain. Blend tomatillos with jalapeño, onion, garlic, cilantro, lime juice, and salt until smooth. Adjust seasoning and refrigerate until needed.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook 30 seconds. Incorporate ground beef, cooking and breaking it up until browned, 5–7 minutes. Drain excess fat if necessary.
03 - Add cumin, smoked paprika, chili powder, salt, and black pepper to the beef. Pour in broth and simmer 2–3 minutes until liquid reduces. Remove from heat.
04 - Heat tortillas in a dry skillet or over a gas flame briefly on each side until warm and pliable.
05 - Place beef mixture onto each tortilla. Top with salsa verde, shredded lettuce, red onion slices, avocado, and crumbled cheese.
06 - Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The salsa verde is so vibrant and fresh it makes store-bought versions taste like an afterthought.
- Everything comes together in under an hour, but it tastes like you spent all day in the kitchen.
- You can double the beef and salsa, freeze half, and have taco night ready whenever the craving hits.
02 -
- Drain excess fat from the beef after browning, or the filling will be greasy and the tortillas will get soggy.
- Taste the salsa verde before you refrigerate it, because tomatillos vary in tartness and you might need an extra pinch of salt or squeeze of lime.
- Warming tortillas isn't optional, cold tortillas crack and ruin the whole experience.
03 -
- Char the tomatillos and jalapeño under the broiler before blending for a deeper, smokier salsa that tastes like it came from a street cart.
- Add a pinch of sugar to the beef while it cooks if it tastes too acidic from the tomatoes, it balances everything without making it sweet.
- Use two tortillas per taco if they're thin, it prevents breakage and makes each bite more satisfying.