Spicy Beef Tacos Salsa Verde

The first time I made these tacos, my kitchen filled with the most incredible aroma of smoked paprika and cumin. My roommate poked her head in and demanded to know what smelled so good. We ended up eating them standing up at the counter because we could not wait another second.

Last Tuesday my neighbor came over with a bag of tortillas she picked up from the new market downtown. We spent the evening experimenting with different toppings and finally settled on this combination as the winner. Her husband kept asking when I would make them again.

Ingredients

• 500 g (1.1 lb) ground beef: The 80/20 ratio gives you the right amount of juiciness and flavor
• 1 small onion, finely diced: This creates a sweet base that balances the spices
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference here
• 1 tablespoon olive oil: Helps prevent sticking and adds richness
• 1 teaspoon smoked paprika: This is the secret ingredient that gives depth
• 1 teaspoon ground cumin: Essential for that authentic Mexican flavor profile
• 1 teaspoon chili powder: Provides earthy heat without overwhelming
• ½ teaspoon dried oregano: Adds a subtle herbal note that rounds everything out
• ½ teaspoon cayenne pepper: Adjust based on your heat tolerance
• 1 teaspoon salt: Enhances all the spices
• ½ teaspoon black pepper: Adds a gentle warmth
• 2 tablespoons tomato paste: Creates a rich base for the beef
• 60 ml (¼ cup) water: Helps distribute the seasonings evenly
• 300 g (10 oz) tomatillos, husked and rinsed: Look for ones that feel firm and bright green
• 1 jalapeño pepper, stemmed: Leave the seeds if you want more kick
• 1 small garlic clove: Raw garlic gives the salsa its punch
• 30 g (1 cup) fresh cilantro leaves: Do not skip this, it makes the salsa sing
• 2 tablespoons fresh lime juice: Brightens everything perfectly
• ½ teaspoon salt: Balances the tomatillos natural tartness
• 2 tablespoons finely chopped red onion: Adds crunch and a pop of color
• 8 small corn or flour tortillas, warmed: Warm them until they are pliable
• 60 g (½ cup) crumbled queso fresco or feta: Optional but recommended
• 1 ripe avocado, sliced: Creaminess cuts through the spice beautifully
• Fresh cilantro leaves: For that finishing touch
• Lime wedges: Squeeze over right before eating

Instructions

Make the salsa verde first:

Boil the tomatillos and jalapeño for 5 minutes until they turn pale green and soften completely. Drain them and let cool for a few minutes so you do not burn yourself.

Blend until smooth:

Combine the cooked tomatillos, jalapeño, garlic, cilantro, lime juice and salt in your blender. Blend until completely smooth then stir in the chopped red onion. Pop it in the fridge to chill while you make the beef.

Start the beef base:

Heat that olive oil in a large skillet over medium high heat. Toss in the diced onion and sauté for 2 to 3 minutes until it starts to soften and smell sweet.

Add the garlic:

Stir in the minced garlic and cook for just 30 seconds. You want it fragrant but not brown or bitter.

Brown the beef:

Add the ground beef and use your spoon to break it up as it cooks. Let it brown for about 5 minutes until fully cooked through.

Add the spices:

Sprinkle in the smoked paprika, cumin, chili powder, oregano, cayenne, salt and pepper. Stir constantly for 1 minute to wake up all those spices.

Create the sauce:

Mix in the tomato paste and water. Keep stirring until everything is coated then let it simmer for 3 to 4 minutes until it thickens nicely. Taste and add more salt or cayenne if needed.

Build your tacos:

Fill each warm tortilla with a generous scoop of the spicy beef. Top with salsa verde, crumbled cheese, avocado slices and fresh cilantro. Serve immediately with lime wedges on the side.

Pin Recipe

My brother in law who never cooks asked me for the recipe after just one bite. Now he makes these every Friday night for his family and claims he perfected the technique.

Choosing The Right Tortillas

Corn tortillas bring authentic flavor but can tear more easily than flour. Warm them slowly on a dry skillet rather than quickly over high heat. This method keeps them pliable and prevents that frustrating crumbling when you try to load them up with toppings.

Mastering The Heat Level

Start with less cayenne than you think you need. You can always add more but you cannot take it back. I learned this the hard way when making these for my father who prefers mild food. Now I keep the spices adjustable at the table with extra hot sauce.

Make Ahead Magic

The salsa verde actually develops more flavor after sitting overnight. The beef mixture reheats beautifully and sometimes tastes better the next day. Both components can be prepped up to two days in advance.

• Store the beef and salsa separately in airtight containers
• Reheat the beef gently with a splash of water to loosen it
• Let the salsa come to room temperature before serving

Pin Recipe

These tacos have become my go to for impromptu gatherings. There is something magical about building your own perfect bite and the conversation that naturally happens around a platter of them.

Recipe FAQs

→ How can I adjust the heat level?

Modify the cayenne pepper and jalapeño quantity or remove seeds to suit your preferred spice level.

→ Can I substitute the beef with other proteins?

Yes, ground turkey, chicken, or plant-based mince work well as alternatives and keep the dish flavorful.

→ What tortillas are best for this dish?

Warm corn or flour tortillas both complement the spicy beef and fresh salsa verde nicely.

→ How is the salsa verde prepared?

Tomatillos and jalapeño are simmered, then blended with garlic, cilantro, lime juice, salt, and red onion for a zesty sauce.

→ Can this be made dairy-free?

Omit the cheese or use a dairy-free alternative to keep it suitable for dairy-free diets.

→ What sides pair well with these tacos?

Serve with Mexican rice, black beans, or a crisp beverage like a Mexican lager or lime margarita.