Championship Beef Tacos Salsa Verde (Printable version)
Seasoned beef with fresh salsa verde and garnishes tucked into warm tortillas for a vibrant meal.
# What You'll Need:
→ For the Beef
01 - 1 lb ground beef (80/20 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, warmed
20 - 1 cup shredded lettuce
21 - 1/2 cup diced tomatoes
22 - 1/2 cup crumbled queso fresco or shredded cheddar (optional)
23 - 1/4 cup chopped red onion
24 - Lime wedges, for serving
# Directions:
01 - Bring a pot of water to a boil in a saucepan. Add tomatillos and jalapeño; simmer for 5 minutes until tomatillos are olive green and tender. Drain and cool slightly.
02 - In a blender, combine tomatillos, jalapeño, cilantro, white onion, garlic, lime juice, and salt. Blend until smooth. Adjust seasoning if needed; transfer to a bowl and refrigerate.
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 more.
04 - Add ground beef to the skillet. Cook, breaking it apart, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
05 - Stir in tomato paste, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 2 minutes, stirring well. Remove from heat.
06 - Warm tortillas in a dry skillet or microwave until 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 advice:
01 -
- The homemade salsa verde makes all the difference, its what turns good tacos into something people talk about weeks later
- Everything comes together in under an hour but tastes like you spent all day planning it
02 -
- Do not skip boiling the tomatillos, raw ones taste grassy and bitter but cooking brings out their natural sweetness
- Warm your tortillas twice, once before filling and again right before serving so they do not crack
03 -
- Use a potato masher to break up ground beef faster and more evenly than a spoon
- Char your tortillas over an open flame for that authentic taco stand texture