Beef Tacos With Salsa Verde Recipes

CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE

Cemitas Puebla Steak Tacos with Salsa Verde image

Provided by Food Network

Time 55m

Yield Makes 4 to 8 servings

Number Of Ingredients 18

Ingredients

6 tomatillos, husks removed
4 garlic cloves, peeled
2 jalapeno chiles
1 ripe avocado, pitted, peeled, and coarsely chopped
1/2 cup water
1 tablespoon kosher salt
1/2 large bunch of cilantro, stems and leaves coarsely chopped
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves
Pinch of ground cinnamon
8 limes, halved
2 pounds skirt steak, 3/4 to 1 inch thick
16 corn tortillas, heated in the skillet or microwave
Diced white onion
Chopped fresh cilantro leaves

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

Tilapia Tacos with Salsa Verde image

Looking for something tasty and a bit different? Trying to impress someone with a foodie-esque recipe? Try these tilapia fish tacos with salsa verde and radish sauce!

Provided by mglarson

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

12 (6 inch) corn tortillas
1 bunch fresh cilantro, stems removed and leaves chopped
4 tablespoons lime juice, divided
3 tablespoons olive oil, divided
2 tablespoons water
coarse salt and ground black pepper to taste
½ bunch radishes, halved and thinly sliced
3 stalks scallions, thinly sliced
½ medium jalapeno pepper, seeded and minced
1 tablespoon butter, or to taste
1 ½ pounds skinless tilapia fillets
½ teaspoon ground coriander
2 cups shredded cabbage
1 medium avocado, diced

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.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 29.6 g, Cholesterol 46.8 mg, Fat 16.7 g, Fiber 6.8 g, Protein 27.7 g, SaturatedFat 3.4 g, Sodium 102.9 mg, Sugar 2 g

SOFT BEEF TACOS WITH SALSA

Soft Beef Tacos with Salsa image

Categories Beef Potato Sauté Eggplant Bell Pepper Fall Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 cup bottled chunky medium-hot salsa
1/4 cup canned beef broth
2 tablespoons chopped garlic
2 tablespoons (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
12 6-inch-diameter corn or flour tortillas

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.

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