Spicy Beef Tacos Salsa Verde (Printable)
Ground beef, salsa verde, fresh veggies, and tortillas create a bold and flavorful meal perfect for any occasion.
# What You'll Need:
→ Spicy Beef
01 - 1.1 lbs ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 jalapeño, finely chopped (seeds removed for less heat)
06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp ground coriander
10 - ½ tsp dried oregano
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 2 tbsp tomato paste
14 - ¼ cup beef broth or water
→ Salsa Verde
15 - 7 oz tomatillos, husked and rinsed
16 - 1 small bunch fresh cilantro
17 - 2 green onions, roughly chopped
18 - 1 garlic clove
19 - 1 lime, juiced
20 - 1 jalapeño, chopped
21 - ½ tsp salt
→ Assembly
22 - 8 small corn or flour tortillas, warmed
23 - 3.5 oz shredded lettuce
24 - 3.5 oz diced tomatoes
25 - 2 oz crumbled queso fresco or feta
26 - Fresh cilantro leaves, for garnish
27 - Lime wedges, for serving
# How to Make It:
01 - In a blender or food processor, combine tomatillos, cilantro, green onions, garlic, lime juice, jalapeño, and salt. Blend until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
02 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, and jalapeño; cook for 2–3 minutes until softened.
03 - Add the ground beef, breaking it up with a spoon, and cook until browned, about 5–6 minutes.
04 - Stir in chili powder, cumin, smoked paprika, coriander, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add tomato paste and beef broth. Mix well and simmer for 4–5 minutes until thickened. Remove from heat.
06 - Spoon spicy beef onto each tortilla. Top with shredded lettuce, diced tomatoes, crumbled cheese, salsa verde, and fresh cilantro.
07 - Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The salsa verde comes together in under two minutes and tastes like you spent all afternoon roasting and grinding.
- Spice levels are completely in your hands, which means no one at your table gets to complain.
02 -
- Cold salsa verde against hot beef is not a mistake, the temperature contrast is the whole point.
- Over-stirring the meat prevents browning, let it develop a crust before you break it up again.
03 -
- Toast your spices in the dry pan for thirty seconds before adding oil and aromatics, this wakes them up in a way that raw addition cannot match.
- Save a few cilantro stems for the salsa verde, they carry more flavor than the leaves and blend completely smooth.