Championship Beef Tacos Salsa Verde (Printable)
Juicy beef paired with vibrant salsa verde and fresh toppings, perfect for a satisfying meal in under an hour.
# What You'll Need:
→ For the Beef
01 - 1 lb ground beef, 80/20 blend preferred
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tbsp tomato paste
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1 tbsp olive oil
→ For the Salsa Verde
12 - 8 oz tomatillos, husked and rinsed
13 - 1 small jalapeño, seeded
14 - 1/2 cup fresh cilantro leaves
15 - 1/4 cup white onion, chopped
16 - 1 clove garlic
17 - 2 tbsp freshly squeezed lime juice
18 - 1/2 tsp salt
→ For Assembly
19 - 8 small corn or flour tortillas
20 - 1 cup shredded lettuce
21 - 1/2 cup diced tomatoes
22 - 1/2 cup crumbled queso fresco or shredded cheddar
23 - 1/4 cup chopped red onion
24 - Lime wedges
# How To Make:
01 - Bring a saucepan of water to a boil. Add tomatillos and jalapeño; simmer 5 minutes until tomatillos turn olive green and tender. Drain and cool slightly.
02 - Combine tomatillos, jalapeño, cilantro, white onion, garlic, lime juice, and salt in a blender. Blend until smooth. Adjust seasoning and refrigerate until ready to serve.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
04 - Add ground beef to the skillet. Cook, breaking apart with a spoon, until browned and cooked through, 5-7 minutes. Drain excess fat if needed.
05 - Stir in tomato paste, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook 2 minutes, stirring constantly. Remove from heat.
06 - Heat tortillas in a dry skillet or microwave until warm and pliable.
07 - Spoon seasoned beef into each tortilla. Top with lettuce, diced tomatoes, red onion, cheese if using, and generous spoonfuls of salsa verde. Serve with lime wedges.
# Expert Tips:
01 -
- The homemade salsa verde is a total game changer, bright and tangy in a way store bought versions never achieve
- Perfect for feeding a crowd or hungry family with minimal fuss and maximum flavor payoff
02 -
- Drain the beef after cooking or your tacos will end up soggy and sad
- Let the salsa verde hang out in the fridge for at least 15 minutes so the flavors can get friendly with each other
03 -
- Warm your plates in the oven for 5 minutes so everything stays hot longer
- Extra lime wedges on the table are non negotiable for that final bright squeeze