Spicy Beef Tacos Salsa Verde

The first time I made salsa verde from scratch, I couldn't believe how different it tasted from the jarred stuff I'd been buying for years. The tomatillos bring this bright, tangy brightness that cuts through rich beef perfectly. My roommate walked in while I was blending and asked what smelled so fresh.

I served these at a casual Tuesday dinner with friends who were skeptical about tomatillos. By the end of the night, they were asking for the salsa recipe instead of the beef. Theres something magical about setting out all those colorful toppings and watching everyone build their perfect taco.

Ingredients

• 500 g (1 lb) ground beef: I like using beef with a bit of fat content here, about 15 to 20 percent keeps the filling juicy and flavorful
• 1 tbsp olive oil: This helps cook down the aromatics and prevents anything from sticking to your skillet
• 1 small onion, finely chopped: The onion sweetens as it cooks, creating a nice base layer of flavor
• 2 garlic cloves, minced: Fresh garlic makes such a difference here, dont be tempted to use the pre-minced stuff
• 1 jalapeño, finely chopped: Remove the seeds if you want mild, leave them in for a real kick
• 1 tsp ground cumin: This is what gives the beef that distinctly Mexican flavor profile
• 1 tsp smoked paprika: I love this for the subtle smoky depth it adds without needing a grill
• 1/2 tsp chili powder: This adds warmth and another layer of chile flavor
• 1/2 tsp dried oregano: Mexican oregano is traditional if you can find it, but regular works fine too
• 1/2 tsp salt: Taste the beef at the end and adjust if needed
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
• 2 tbsp tomato paste: This concentrates and adds body to the beef mixture
• 60 ml (1/4 cup) beef broth or water: Use this to loosen the mixture if it gets too thick
• 300 g (10 oz) tomatillos, husked and rinsed: Look for tomatillos that feel firm and fill their husks completely
• 1 small green chili (e.g., serrano), chopped: Serranos pack more heat than jalapeños, so start with less if you are sensitive
• 1/4 cup fresh cilantro leaves: The cilantro is essential for that fresh, herbal brightness
• 1 small garlic clove: One raw clove in the salsa verde goes a long way
• 1/4 small white onion: Raw onion adds bite and balances the cooked onions in the beef
• Juice of 1 lime: Fresh lime juice is nonnegotiable here, it wakes up the whole salsa
• 1/2 tsp salt: The salsa needs salt to bring all those flavors together
• 8 small corn or flour tortillas: Corn is more traditional, but flour works if you prefer a softer wrap
• 1/2 cup chopped fresh cilantro: You can never have too much cilantro on tacos
• 1/2 cup diced red onion: The raw onion adds crunch and a nice sharp contrast
• 1 avocado, sliced: Creamy avocado is the perfect cooling element against the spicy beef
• Lime wedges: Extra lime on the table lets everyone squeeze to taste

Instructions

Blend the salsa verde:

Combine tomatillos, green chili, cilantro, garlic, onion, lime juice, and salt in a blender and blend until completely smooth. Taste and add more salt or lime juice if needed, then set aside to let the flavors meld.

Cook the aromatics:

Heat olive oil in a large skillet over medium heat, add onion and cook for 2 to 3 minutes until softened and translucent. Stir in garlic and jalapeño and cook for 1 minute until fragrant.

Brown the beef:

Add ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned all over, about 5 to 6 minutes. Drain any excess fat if there is a lot pooling in the pan.

Season and simmer:

Sprinkle cumin, smoked paprika, chili powder, oregano, salt, and pepper over the beef, then stir in tomato paste and beef broth. Let everything simmer for 3 to 4 minutes until thickened and deeply fragrant.

Warm the tortillas:

Heat tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly charred. Stack them on a plate and cover with a clean towel to keep warm.

Assemble the tacos:

Spoon the spicy beef into each warm tortilla, then top with a generous spoonful of salsa verde, red onion, avocado slices, and fresh cilantro. Serve immediately with extra lime wedges on the side.

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These tacos have become my go-to when friends come over on short notice. I love how everyone gathers around the counter, building their own tacos, talking while they assemble. The kitchen always ends up smelling like spices and lime.

Making It Your Own

I've experimented with adding a splash of beer to the beef mixture sometimes, and it adds this nice depth. You can also throw in a diced bell pepper with the onions if you want more veggies. The beauty of tacos is how forgiving they are.

Salsa Verde Secrets

If you want a roasted salsa verde instead of raw, throw the tomatillos, onion, garlic, and pepper on a sheet pan under the broiler first. The char adds this incredible smoky dimension that takes everything up a level. Just cool before blending.

Serving Suggestions

I like to set out bowls of the toppings family-style and let everyone help themselves. It makes the meal feel more communal and interactive.

• Warm the tortillas right before serving so they do not crack
• Have extra salsa verde on hand because people always want more
• Keep sliced limes within reach for that final squeeze

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There is something so satisfying about a meal you can eat with your hands, built exactly how you like it. Hope these bring as much joy to your table as they have to mine.

Recipe FAQs

→ What type of beef is best for these tacos?

Ground beef with a bit of fat content works best to keep the filling juicy and flavorful.

→ Can I adjust the heat level in the filling?

Yes, removing seeds from the jalapeño or using milder chili peppers will reduce spiciness.

→ How is the salsa verde prepared?

Salsa verde is blended from tomatillos, green chili, cilantro, garlic, onion, lime juice, and salt for a fresh, tangy topping.

→ What tortilla options are suitable for gluten sensitivity?

Choose corn tortillas for a gluten-free alternative, ensuring tortillas are verified gluten-free if sensitive.

→ Are there good substitutions for the beef filling?

Ground turkey or chicken can be used as leaner protein alternatives to the beef.