Best 3 Beef Tacos With Salsa Verde Recipes

CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE

Steps:

• 1. For the salsa verde: Heat a griddle, grill, or skillet over high heat and add the tomatillos, garlic, and jalapenos all at once. Eyeball them, but do about a minute or two on each side, turning with tongs, until everything is close to getting black but not black.
• 2. Put the charred vegetables in the blender with the avocado, water, and salt and blend until smooth. Add the cilantro and blend again.
• 3. For the steak: Combine the seasonings in a small bowl. Squeeze the limes over the meat evenly, using all their juices. Then rub the lime halves over the meat to get the pulp over it. Sprinkle the seasoning mix over both sides.
• 4. Heat a grill to medium-high. Grill the steak to your liking; we like it medium-well. Remove, let rest 5 minutes, and then slice it across the grain in angled strips. Using 2 tortillas per taco, pile in some meat, onion, and cilantro and top with salsa verde.

TILAPIA TACOS WITH SALSA VERDE

Steps:

• Wrap tortillas in aluminum foil and place in the oven; set to 250 degrees F (120 degrees C).
• Combine cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, water, salt, and pepper in a blender; blend salsa verde until pureed.
• Combine radishes, scallions, jalapeno, remaining lime juice, and remaining olive oil in a small bowl. Season radish salad with salt and pepper.
• Melt butter in a frying pan over medium heat. Add tilapia and season with coriander, salt, and pepper. Cook until opaque throughout and it flakes easily with a fork, 4 to 5 minutes.
• Remove tortillas from the oven. To assemble, fill warm tortillas with fish, radish salad, salsa verde, cabbage, and avocado.

SOFT BEEF TACOS WITH SALSA

Steps:

• Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Drain on paper towels, pat eggplant dry, wiping off salt.
• Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
• Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
• Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
• Serve stew with tortillas, allowing diners to assemble tacos.