Beef Tacos With Roasted Tomatillo Salsa
Andrea Potischman
Jun 12, 2018
My whole family is obsessed with Mexican food. It’s recently become a thing. My husband has made it a practice to take the boys to various local Mexican taquerias for either breakfast or lunch in search of the “best taco“. My boys were hooked after the second outing. Their love of tacos and tortas is serious.
I can’t say that they challenged me, but they did take me to one of their favorite spots so I could see what all the fuss was about. These beef tacos are inspired by the ones I had when I was there. The simplicity of the flavors is what makes this recipe so great in my eyes. I use a sirloin to keep it tender, I cook it on high heat quickly–making this a great fast meal option any night of the week.
Taco Fun Facts
- Taco Bell: Tacos rose in popularity around 1970 when Glen Bell went public with his widely successful Taco Bell chain. Today, Americans eat more than 4.5 billion tacos a year–ranking among one of Americans’ most beloved fast foods.
- Ancient Origins: Tacos can trace their roots back to ancient Mexican civilizations. The word “taco” is believed to have originated from the silver mines in Mexico, where explosive materials were wrapped in paper and referred to as “tacos.”
- Versatile Vessels: Tacos are incredibly versatile. While we commonly associate them with tortillas, they can be made with various bases, including soft corn tortillas, crispy taco shells, lettuce leaves, and even jicama slices.
- Global Phenomenon: Tacos have gained international popularity and have inspired countless variations worldwide. From Korean BBQ tacos to Indian-inspired tacos with curry fillings, the possibilities are endless.
- National Dish of Mexico: Tacos are considered a national dish of Mexico and are deeply ingrained in Mexican culture. There’s even a day dedicated to celebrating tacos, known as “Dia del Taco.”
- Innovative Fillings: Traditional taco fillings include meats like carne asada, carnitas, and al pastor, but there’s an endless array of creative options. From seafood to vegetarian and even dessert tacos, there’s a taco for every palate.
- Taco Emoji: In 2015, the taco emoji was officially added to the Unicode Consortium’s list of emojis, further solidifying its cultural significance.
- Guinness World Record: The largest taco ever made weighed an astonishing 1,654.10 kilograms (3,645 pounds) and was achieved in Queretaro, Mexico, in 2011.
- Taco University: Believe it or not, there’s a “Tacology” program at the University of Kentucky. It’s an academic study of the cultural significance and history of tacos.
The homemade tomatillo salsa in this recipe adds nice flavor and texture. Topped with some Mexican crema and you have (according to my guys) the “perfect taco“. Considering my classical French training, I take that as a huge compliment. This dish has quickly become a favorite in my house; (with or without guacamole) I even have to make extra so my older son is guaranteed to have some the next day for his afternoon snack.
Beef Tacos With Roasted Tomatillo Salsa
Ingredients:
For the Tomatillo Salsa:
- 10 fresh tomatillos
- 2 Serrano peppers
- 1 tablespoon vegetable oil
- 2 cloves garlic, smashed
- 1/4 cup onion, finely chopped
- 1/2 teaspoon salt
For the Beef Tacos:
- 2 pounds top sirloin steak, roughly chopped into small1/2-inch pieces
- 1/3 teaspoon chili powder
- 1 teaspoon cumin powder
- 3/4 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, grated
- 3 tablespoons Extra Virgin olive oil
- 2 teaspoons freshly squeezed lime juice
- 1/4 cup yellow onion, finely chopped
- 1/4 cup cilantro, finely chopped
- Small soft corn tortillas, lightly toasted in a pan
- Crema Mexicana, for serving (optional)
- 1 lime, cut into wedges, for serving (optional)
Directions:
- For the Tomatillo Salsa: Preheat the broiler. Rinse the tomatillos under warm water to help remove the outer skins and stickiness of the tomatillos themselves. Cut the tomatillos in half and place on a baking sheet. Add the Serrano peppers. Drizzle with oil. Place on the top rack of the oven and char for about 3 minutes. Add the smashed garlic and continue to broil for an additional 3 minutes until slightly charred. Remove from the oven and allow to cool slightly.
- When cool enough to handle, remove the pepper stems and place everything (including any juices) in a food processor such as a Cuisinart filled with a metal blade and puree until smooth. Pour into a glass jar and mix in the chopped onion and salt. Chill in the refrigerator. and needed.
- For the Beef Tacos: Place the cut sirloin into a medium size mixing bowl. Add the chili powder, cumin, onion powder, salt, pepper, garlic, olive oil and lime juice. Using your hands, mix well to coat. Allow to marinate for at least 30 minutes.
- To cook the beef, place a large sauté pan (cast iron if you have one) over high heat. When hot, add the beef and cook for about 3 minutes. Turn the meat and cook for an additional minute. If you do not have a large pan, cook the meat in batches so as not to overcrowd it in the pan.
- Remove the pan from the heat, add the onions and cilantro. Place in a serving dish with a side of lime wedges, Crema Mexicana, warm tortillas and tomatillo salsa
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