Juicy Beef Tacos

🌮 Recipe 🌮

Ground beef filling:

Ground Beef — 500 g 

Red or White Onion, finely chopped — 1 medium

Garlic Cloves, minced — 2 cloves

Bell Pepper — 1 medium

Olive Oil — 2 tbsp

Tomato Sauce or Beef Broth  — 100ml

Paprika — 2g or to taste (optional)

Chili Powder — 1g (adjust to taste)

Dried Oregano — 2g or to taste (optional)

Ground Black Pepper — to taste

Salt — to taste

Heat half of the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Sauté until soft and slightly caramelized, about 5–6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from the skillet and set aside. In the same skillet, add the remaining olive oil. Add ground beef to the skillet and cook, breaking it up with a spatula, until browned, about 8–10 minutes. Drain any excess fat if necessary. 

Once the beef is cooked, stir in the sautéed onion, bell pepper, and garlic. Add paprika, chili powder, oregano, salt, and black pepper. Mix everything together.

Pour in the beef broth and bring to a simmer. Cover the skillet and cook on low heat for 30 minutes, stirring occasionally, until the mixture thickens and the flavors meld together. Taste and adjust seasoning if needed.

Tomato Salsa:

Tomatoes, diced — 300 g (approximately 3 medium)

Red Onion, finely chopped — 50 g

Fresh Cilantro, chopped — 10 g

Jalapeño or Chili Pepper, finely chopped — 1 (optional, to taste)

Garlic, minced — 1 clove (5 g) (optional)

Lime Juice — 1 tbsp (15 ml)

Salt — to taste

Black Pepper — to taste

In a bowl, combine the diced tomatoes, finely chopped red onion, chopped cilantro, jalapeño (if using), and minced garlic. Add the lime juice, salt, and black pepper. Mix well. Let the salsa sit for 10–15 minutes to allow the flavors to meld. Taste and adjust seasoning if needed before serving.

Guacamole:

Avocados, ripe — 2 medium

Lime Juice — 1 tbsp (15 ml) or to taste

Fresh Cilantro, chopped — 10 g (optional)

Salt — to taste

Black Pepper — to taste

Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocados with a fork until you reach your desired texture (smooth or chunky). Add the lime juice and chopped cilantro. Season with salt and black pepper to taste. Mix well. Serve immediately or cover tightly with plastic wrap to prevent browning.

Ingredients for Serving:

Corn Tortillas — 6 — 8 (depending on portion size)

Shredded Cheese (Cotija, Queso Fresco, Cheddar, or Monterey Jack) or Mix

Prepared Beef Filling

Tomato Salsa

Guacamole

Lightly toast the corn tortillas on a hot, dry skillet or directly over a flame until they are warm and slightly crispy. Use 2–3 tortillas per serving. Add a generous amount of the prepared beef filling to each tortilla. Top with tomato salsa and guacamole. Sprinkle cheese over the top. Enjoy it!

What Cheese to Use: For tacos, the most common cheese options are:

• Cotija (a crumbly Mexican cheese with a salty flavor)
• Queso Fresco (a mild, fresh Mexican cheese)
• Cheddar (shredded, commonly used in Tex-Mex style tacos)
• Monterey Jack (a mild, creamy cheese)

You can choose whichever cheese best suits your taste!