Spicy Beef Tacos Salsa Verde

The first time I made these spicy beef tacos, my tiny apartment smelled so incredible that my neighbor knocked on my door to ask what restaurant I'd ordered from. I laughed while wiping salsa verde off my chin and invited her over instead. That impromptu taco night turned into a monthly tradition that lasted until I moved away.

Last summer I made these for a backyard dinner party when it was too hot to turn on the oven. I cooked the beef in a cast iron skillet on the grill while guests built their own tacos at a crowded outdoor table. Something magical happens when people assemble their own food—conversation flows easier and laughter comes quicker.

Ingredients

• 500 g (1.1 lbs) ground beef: I've learned that slightly higher fat content (80/20) keeps the seasoned beef juicy and prevents it from drying out as it simmers with the spices
• 1 tbsp olive oil: A small amount helps prevent sticking and gives the aromatics a head start as they soften in the skillet
• 1 small onion finely chopped: The onion dissolves into the beef as it cooks providing a subtle sweetness that balances the heat
• 2 garlic cloves minced: Fresh garlic is non-negotiable here—powdered garlic lacks the aromatic punch that makes these tacos special
• 1 jalapeño finely chopped: Remove the seeds and membranes if you're sensitive to heat but keep them if you want the beef to really sing
• 1 tbsp chili powder: This provides the backbone of flavor without overwhelming heat—look for a high-quality chili powder with deep reddish brown color
• 1 tsp ground cumin: Cumin adds that unmistakable earthy warmth that makes a taco taste like a taco
• 1 tsp smoked paprika: The smoky undertone elevates the entire dish giving it depth that regular paprika simply cannot achieve
• ½ tsp ground coriander: A secret ingredient that adds subtle citrusy floral notes that brighten the rich beef
• ½ tsp dried oregano: Mexican oregano is ideal but regular works too—just crush it between your fingers before adding to release the oils
• 1 tsp salt: Essential for bringing out all the spices and making the beef taste seasoned throughout
• ½ tsp black pepper: Freshly ground makes a noticeable difference in the final flavor
• 2 tbsp tomato paste: Concentrates the beef flavor and adds a rich base that helps the spices cling to every bit of meat
• 60 ml (¼ cup) beef broth or water: Creates a small amount of sauce that keeps the beef from becoming dry as it simmers
• 200 g (7 oz) tomatillos husked and rinsed: Look for tomatillos that fill their husks and feel firm—avoid any that are shriveled or have brown spots
• 1 small bunch fresh cilantro: Use the tender stems along with the leaves—they have the most flavor
• 2 green onions roughly chopped: Adds a mild onion flavor that complements the sharper tomatillos without overwhelming them
• 1 garlic clove: One raw clove is perfect for the salsa providing just enough bite to cut through the richness
• 1 lime juiced: Fresh lime juice is essential—it balances the tomatillos' natural tang and brightens everything
• 1 jalapeño chopped: For the salsa I leave some seeds in for a gentle heat that builds slowly rather than hitting all at once
• ½ tsp salt: Crucial for balancing the tomatillos' natural acidity
• 8 small corn or flour tortillas warmed: Corn tortillas are traditional and add a wonderful texture but flour works if that's what you prefer
• 100 g (3.5 oz) shredded lettuce: Iceberg or romaine adds essential crunch and coolness against the spicy beef
• 100 g (3.5 oz) diced tomatoes: Use ripe but firm tomatoes so they don't make the tacos soggy
• 60 g (2 oz) crumbled queso fresco or feta: The salty crumbly cheese is the perfect finish—queso fresco is traditional but feta works beautifully
• Fresh cilantro leaves for garnish: A generous handful adds fresh herbal notes and makes everything look inviting
• Lime wedges for serving: An extra squeeze of lime right before eating makes all the flavors pop

Instructions

Make the salsa verde first:

Combine the tomatillos cilantro green onions garlic lime juice jalapeño and salt in a blender or food processor. Blend until completely smooth then taste and add more salt or lime juice if needed. Pop it in the fridge to let the flavors meld while you make the beef.

Start the aromatics:

Heat the olive oil in a large skillet over medium heat until it shimmers slightly. Add the chopped onion garlic and jalapeño and cook for 2 to 3 minutes stirring occasionally until the onion is soft and translucent and the garlic is fragrant.

Brown the beef:

Add the ground beef to the skillet breaking it up with a wooden spoon as it cooks. Let it brown undisturbed for a minute or two between stirrings to develop some nice caramelized spots—this takes about 5 to 6 minutes total.

Add the spices:

Stir in the chili powder cumin smoked paprika coriander oregano salt and black pepper. Cook for just 1 minute stirring constantly until the spices become incredibly fragrant and toast slightly in the hot pan.

Simmer with the tomato paste:

Add the tomato paste and beef broth (or water) to the skillet. Mix everything thoroughly making sure the tomato paste dissolves into the liquid then let it simmer for 4 to 5 minutes until the mixture thickens and coats the beef nicely.

Warm the tortillas:

While the beef simmers heat your tortillas in a dry skillet over medium-high heat for about 30 seconds per side until they're pliable and have some lightly charred spots. Keep them warm in a clean kitchen towel or tortilla warmer.

Build your tacos:

Spoon a generous amount of the spicy beef onto each warm tortilla. Top with shredded lettuce diced tomatoes crumbled cheese and a drizzle of that bright salsa verde. Finish with fresh cilantro leaves and serve with lime wedges on the side.

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These tacos have become my go-to for feeding a crowd because everyone can customize them exactly how they like. I've watched shy dinner guests become animated debate partners over whether double tortillas are superior or whether salsa verde beats pico de gallo. Food has this magical way of bringing people together.

Making It Your Own

I've served these tacos at everything from weeknight dinners to birthday celebrations and they disappear every single time. The beauty is that you can adjust the heat level make it vegetarian or prep components ahead—this recipe adapts to whatever life throws at you while still delivering incredible flavor.

The Perfect Salsa Verde Balance

The key to restaurant-quality salsa verde is tasting as you go. Tomatillos vary in acidity and jalapeños vary unpredictably in heat so trust your palate. I aim for bright tart fresh with a gentle burn at the back of the throat—when you hit that balance you'll understand why this green sauce is addictive.

Serving Suggestions And Pairings

A cold Mexican beer cuts through the richness perfectly but a crisp white wine or sparkling water with lime works just as well. I always serve these with a simple side of refried beans or Mexican rice to make it a complete meal that satisfies even the heartiest appetites.

• Set up a taco bar with bowls of all the toppings and let everyone build their own perfect taco
• Double the salsa verde recipe—it keeps beautifully in the fridge and you'll want to put it on everything
• Warm your serving plates in a low oven so the tacos stay hot from first bite to last

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There's something uniquely satisfying about food you eat with your hands—these tacos invite you to slow down connect with your meal and maybe even make a wonderful mess. Hope they become as beloved in your kitchen as they are in mine.

Recipe FAQs

→ How do I make the salsa verde?

Blend tomatillos, cilantro, green onions, garlic, lime juice, jalapeño, and salt until smooth. Refrigerate before serving for best flavor.

→ Can I adjust the spice level?

Yes, reduce or remove jalapeño seeds or omit jalapeño entirely to lower the heat without sacrificing flavor.

→ What tortillas work best here?

Corn tortillas provide authentic flavor and gluten-free options, while flour tortillas add softness and mild taste. Warm before assembling.

→ Can I substitute the beef?

Ground turkey, chicken, or plant-based mince are suitable alternatives to ground beef for varied flavor and dietary preferences.

→ How should the beef mixture be cooked?

Sauté onion, garlic, and jalapeño until softened, then brown the beef. Stir in spices, tomato paste, and broth, simmering to develop rich flavors.

→ Is this dish suitable for a quick meal?

Yes, with a total preparation and cooking time of about 40 minutes, it offers a flavorful option for easy weeknight dining.