Given the breadth of cuisines I cover on this blog, I've often been asked if I ever eat "normal" food. This always takes me a little by surprise, because (with a few exceptions) most of the things I cook are very low effort.
These beef tacos, along with my family-favorite Taco Rice, are the kind of weeknight meal I'll prepare when I come home after a long day of meetings only to find the fridge devoid of anything even remotely inspirational. The kind of day when I'm almost tempted by my phone and a takeout menu that someone surreptitiously slipped under the door. Thankfully, stand-bys like these beef tacos are at the ready to save me from an almost-certainly bad meal and subsequent heartburn.
There's nothing fancy or even authentic about these tacos, but they're a great quick meal that can be thrown together in as little as 10 minutes if you have a few basic pantry items prepared. Just make sure you stock some type of protein in the freezer, some onions, a spice mix, and a bag of masa harina (to make the tortillas). The rest are all condiments and embellishments that are nice to have, but aren't necessary for this simple satisfying meal.
Recipe
Beef Tacos
Equipment
Ingredients
- ½ medium onion (chopped)
- 2 cloves garlic (minced)
- 450 grams lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- ½ teaspoon dark brown sugar
- 12 corn tortillas
- 1 batch salsa verde
- cilantro
- ½ lime (cut into wedges)
Instructions
- Heat a pan until hot, and then add a splash of oil along with the ½ medium onion and 2 cloves garlic. Fry until the onions are just turning translucent, then add the 450 grams lean ground beef, 2 tablespoons chili powder, 1 teaspoon kosher salt and ½ teaspoon dark brown sugar.
- Stir fry until the beef is cooked and there's no liquid left at the bottom of the pan.
- Heat the 12 corn tortillas and serve with the beef, 1 batch salsa verde, cilantro and ½ lime cut into wedges.
Nutrition Facts
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DJ says
Outstanding and fast weeknight recipe. I doubled the brown sugar to make it a tad sweeter (small kids here) and even added a 1/4 TSP of cocoa. Only thing I found really helpful is a lime/lemon/orange/vinegar (with a touch of soy and olive oil) marinade of even 30 minutes (or more of course) to open up the meat a bit (I used pork tenderloin, which can tighten up and go dry in no time flat, but it turned out super with the marinade and very careful attention to internal temperature). I'm keeping extra amounts of the dry ingredients (chili, salt, sugar, cocoa) handy and throw it into some kewpie or whatever when I need an instant dip. Much obliged for the simple and yummy rendition of this family classic. Now every night can be taco night! With the extra time saved I really have no excuse not to make fresh home-made corn tortillas...
Marc Matsumoto says
This is such an old school recipe I'm glad someone's still making it! Lately, I've been course grinding my own beef and making a spiced up version of my taco rice beef for tacos. It's become one of my daughter's favorite meals.
tellthebell says
I love beef tacos
Marc Matsumoto says
Glad to hear it!
Linden says
I know this post is very old but I just discovered your blog and I'm loving it. I just wanted to let you know about chile ancho, because that is the secret to amazing tacos as far as I'm concerned. You can buy a bag of chile ancho at any Mexican grocery store and even a few standard ones. They are poblano peppers that have been roasted and then dried, and make an amazing flavorful sauce I use to season all my Mexican meat dishes. You just remove the stems and as much of the seeds as you want (to adjust for spiciness), and simmer in water until they're very soft and most of the water is gone. Then just run the whole thing through a blender. The peppers smell very sweet when cooking but are actually bitter, and just full of flavor. I make a big batch and freeze it in small portions.
Marc Matsumoto says
Glad to enjoyed them! The trouble with any chili pepper is that it's really hard to predict how spicy they are. It varies wildly by plant and the growing conditions (soil, weather, water, etc). One way you can mitigate spiciness is by ensuring you've remove all of the white pith that attaches the seeds to the pod as this is the area that holds the most capsaicin. The other thing you can do is taste the chiles before you add them to food. Over time you should be able to start judging how much heat your adding to a dish by nibbling on the peppers first.
Sodamoeba says
That was awesome. Made double the recipe for a group of 8 and everyone loved it. I used the salsa verde recipe, too, and it came out a bit too spicy for some of the group using 1 and a half serranos. Might kick that down to 2/3 of a serrano for the average crowd. Other than that, the only mistake I made was not tripling the recipe. I'm certain the 8 of us could have eaten 3 pounds of the stuff. Thanks as always!
Jon
Syrie says
Wow. Absolutely divine. The beef looks fantastic.
Syrie says
Wow. Absolutely divine. The beef looks fantastic.
helen says
Hi Marc!
I made these tonight, and they were delicious! Didn't have chili powder around, so I threw in a few spoonfuls of chipotle in adobe sauce. Gave it a nice, smoky flavour.
helen says
Hi Marc!
I made these tonight, and they were delicious! Didn't have chili powder around, so I threw in a few spoonfuls of chipotle in adobe sauce. Gave it a nice, smoky flavour.
Beth says
"Normal food?" It all looks normal (and quite fabulous!) to me. I love to cook like this, no recipes, just whatever I have on hand. Those are the best meals.
Thanks for sharing!
Beth says
"Normal food?" It all looks normal (and quite fabulous!) to me. I love to cook like this, no recipes, just whatever I have on hand. Those are the best meals.
Thanks for sharing!
Jeff says
Normal food?? I must be abnormal because I think everything you do is very normal. Must be people who think good food comes from a box.
I have been looking for more quick meals since I find myself rushing home and rushing back out the door. Heck the local chinese place I think is starting to know my voice.
Jeff says
Normal food?? I must be abnormal because I think everything you do is very normal. Must be people who think good food comes from a box.
I have been looking for more quick meals since I find myself rushing home and rushing back out the door. Heck the local chinese place I think is starting to know my voice.
Lori Lynn says
Gee I wish I had this available right now.
Sugar is an interesting ingredient here, I will try it next time.
I make tacos often too, no take out, except sometimes the rib joint 1/2 mile away, they are pretty good.
LL
Lori Lynn says
Gee I wish I had this available right now.
Sugar is an interesting ingredient here, I will try it next time.
I make tacos often too, no take out, except sometimes the rib joint 1/2 mile away, they are pretty good.
LL
Kevin (Closet Cooking) says
Tacos are nice and quick and always tasty!
Kevin (Closet Cooking) says
Tacos are nice and quick and always tasty!