Tacos with Beef, Tomato Salsa and Lettuce Recipe
Beef tacos are one of the most recognisable street foods in Mexico – small corn tortillas filled with aromatic meat and fresh toppings. In this version the meat is mildly spicy, and the whole dish is balanced by crunchy lettuce and juicy tomato salsa. It’s a great idea for a relaxed dinner where everyone can assemble their own taco to taste.
These tacos combine juicy, well-seasoned beef with crunchy lettuce and fresh tomato salsa, so every bite is both hearty and light. Cumin, sweet and hot paprika give the meat a flavour typical of Mexican street stalls, but the heat level is moderate enough to easily adjust to home tastes. The small tortillas mean you can assemble several different tacos in one meal, changing the proportions of the toppings.
Chef's tips
Fry the beef over fairly high heat and break it up with a spatula until all the pink bits disappear – that way the meat will be juicy but without water pooling in the pan. Warm the tortillas briefly in a dry pan and immediately stack them under a tea towel, because once cooled they quickly harden and crack when folded. If you like spicier dishes, add part of the hot paprika at the end of frying the meat and keep the rest for sprinkling over the finished tacos so everyone can adjust the heat on their plate.
How to serve
Serve the tacos immediately after assembling, while the tortillas are still soft and warm and the cheese is just starting to melt on the hot meat. Put extra bowls of salsa, lime wedges and yogurt on the side so everyone at the table can “upgrade” their portions as they like. It’s a great idea for a relaxed Friday night dinner or a home “taco Tuesday” when the whole family builds their favourite combinations at the kitchen counter.
Ingredients
- ground beef preferably from shoulder or round - 500 g
- onion medium, yellow - 1 piece
- garlic pressed through a garlic press or finely chopped - 2 cloves
- vegetable oil for frying - 2 tablespoons
- tomato purée - 3 tablespoons
- ground cumin gives a characteristic Mexican aroma - 1 teaspoon
- sweet paprika powder - 1 teaspoon
- hot paprika powder or less, to taste - 0.5 teaspoons
- salt or to taste - 0.75 teaspoons
- ground black pepper - 0.5 teaspoons
- small corn tortillas about 12 cm in diameter - 12 pieces
- iceberg lettuce cut into thin strips - 0.5 heads
- tomatoes for the salsa, ripe - 2 pieces
- fresh coriander chopped - 2 tablespoons
- lime juice for drizzling the tacos - 1 piece
- thick natural yogurt optional instead of sour cream - 100 g
- yellow cheese finely grated, e.g. cheddar or gouda - 80 g
Preparation
- Peel the onion and dice finely. Peel the garlic and finely chop it or press through a garlic press.
- Heat the oil in a large frying pan over medium heat. Add the onion and fry for 4–5 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the ground beef, breaking it up with a spatula so no large clumps form. Fry for 8–10 minutes, until the meat turns completely brown and there are no raw pink bits left.
- Add the tomato purée, cumin, sweet and hot paprika, salt and pepper. Stir and fry for another 3–4 minutes, until the sauce thickens slightly and the spices are well combined with the meat.
- Meanwhile, make the salsa: dice the tomatoes finely, transfer to a bowl, add the chopped coriander and a pinch of salt, mix and set aside for a few minutes to release their juices.
- Wash the lettuce, dry well and cut into thin strips. Grate the cheese on a fine grater.
- Heat the tortillas in a dry pan for about 20–30 seconds on each side, until they become soft and pliable. You can stack them and cover with a tea towel so they don’t dry out.
- Place a portion of hot beef on each warm tortilla, add a handful of lettuce, a spoonful of tomato salsa, sprinkle with cheese and drizzle with a little lime juice.
- Top with a teaspoon of natural yogurt instead of sour cream, if you like. Serve immediately while the tortillas are still warm.
Storage
Store leftover meat filling in an airtight container in the fridge for up to 3 days, and reheat thoroughly before serving. Keep tortillas and fresh toppings separately and assemble the tacos just before eating so they don’t go soggy.
