mexican beef recipe
- The Best mexican beef recipe
- Classic Mexican Beef Tacos with Homemade Corn Tortillas
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Mexican Beef Tacos with Homemade Corn Tortillas Works
- ❓ Frequently Asked Questions About Mexican Beef Tacos with Corn Tortillas
The Best mexican beef recipe
I also love how this recipe balances heartiness with a touch of freshness. The beef is tender and packed with flavor, while the veggies add a bright contrast. It’s a great way to use up any leftover meat you might have, and it’s naturally packed with protein and fiber. Plus, it’s easy to customize—swap in extra spices if you want more kick, or add some corn for a little extra crunch. It’s the kind of dish that feels like a celebration, whether you’re serving it for a holiday meal or just because you’re craving something warm and satisfying.
Classic Mexican Beef Tacos with Homemade Corn Tortillas
A flavorful, hearty dish featuring tender beef braised in a rich tomato-based sauce, served with crisp homemade corn tortillas and fresh toppings. Perfect for a family meal or a cozy weeknight dinner.
🥘Ingredients
- 2 lbs flank steak, thinly sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 cup beef broth
- 1/4 cup fresh cilantro, chopped
- 2 cups cornmeal
- 1 tsp salt
- 1/4 cup warm water
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Sliced avocado
- Lime wedges
👨🍳Directions
-
1
For the tortillas: Mix cornmeal and salt in a bowl. Gradually add warm water while stirring until a soft dough forms. Cover and let rest for 10 minutes. -
2
For the beef: Heat a large skillet over medium-high heat. Add sliced beef and cook until browned on all sides, about 3–4 minutes. Remove beef and set aside. -
3
In the same skillet, sauté onion and garlic until softened, about 3 minutes. Add diced tomatoes, black beans, chili powder, cumin, smoked paprika, oregano, and beef broth. Stir well. -
4
Return beef to the skillet and simmer for 15–20 minutes, stirring occasionally, until the beef is tender and the sauce thickens. Stir in cilantro. -
5
For tortillas: Divide the dough into 8 equal portions. Roll each into a thin circle using a tortilla press or rolling pin. Heat a dry skillet over medium heat and cook each tortilla for 15–20 seconds per side until lightly charred. -
6
Assemble tacos by placing a tortilla on a plate, adding a generous portion of beef, and topping with shredded lettuce, diced tomatoes, avocado, sour cream, and a squeeze of lime.
🔧Equipment
- Large skillet
- Mixing bowls
- Blender (optional)
- Tortilla press or rolling pin
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mexican Beef Tacos with Homemade Corn Tortillas Works
❓ Frequently Asked Questions About Mexican Beef Tacos with Corn Tortillas
How do I adjust the spice level in this recipe?
Adjust the heat by adding or omitting chili powder, serrano peppers, or a pinch of cayenne. Start with half the recipe and taste as you go. If you prefer milder flavors, skip the jalapeños or reduce the amount of chipotle in the adobo sauce.
Can I use ground turkey instead of beef?
Yes, but the texture will differ slightly. Brown the turkey first in a skillet over medium-high heat until fully cooked, then proceed as written. The dish will be slightly drier, so add a splash of beef broth or water when simmering.
What if I don’t have a slow cooker?
Use a Dutch oven or heavy pot instead. Cook the beef and sauce on the stovetop over medium-low heat, stirring occasionally, until the sauce thickens (about 2–3 hours). If the meat gets dry, add a little broth to moisten.
How should I serve this dish?
Traditionally, serve over warm tortillas or rice with refried beans on the side. Add fresh cilantro, lime wedges, and a dollop of sour cream for extra flavor. Garnish with chopped onions or avocado if desired.
Can I make this recipe ahead of time?
Absolutely. Assemble the ingredients in a slow cooker, cover, and cook on low for 6–8 hours. Reheat gently on the stovetop with a splash of water to prevent drying. The flavors deepen over time, so it tastes even better the next day.
