Beef Tacos With Fresh Salsa Recipe
My longing for beef tacos with fresh salsa strengthened during high school days. This beef tacos with fresh salsa as a main dish is a winner! If you have plenty of beef on hand then beef tacos with fresh salsa is the thing to make. Fall in love with this beef tacos with fresh salsa recipe from the mexican cuisine. Please try this beef tacos with fresh salsa recipe and let me know how it worked out for you.
Ingredients
1 small onion
3 tablespoons olive or other vegetable oil
2 cloves garlic, minced or crushed through a press
1/2 pound lean ground beef
Half a 14 1/2-ounce can stewed tomatoes, drained
Half a 4-ounce can of chopped mild green chilies, drained
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
Pinch of cayenne pepper
1 small green bell pepper
1 medium fresh tomato 3 scallions
1/4 cup cilantro sprigs (optional)
2 tablespoons red wine vinegar or cider vinegar
1/4 teaspoon black pepper
3 drops hot pepper sauce
2 cups shredded Romaine lettuce
12 taco shells
Directions
1 Coarsely chop the onion.
2 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, 3 to 5 minutes.
3 Crumble in the beef and cook, breaking up the beef with a spoon, for 2 to 3 minutes.
4 Add the stewed tomatoes, green chilies, chili powder, cumin, 1/4 teaspoon of the oregano and the cayenne, breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
5 Coarsely chop the bell pepper, fresh tomato and scallions. Finely chop the cilantro (if using).
6 In a small bowl, combine the bell pepper, tomato, scallions, cilantro, the remaining 2 tablespoons oil, the vinegar, the remaining 3/4 teaspoon oregano, the black pepper and hot pepper sauce.
7 Shred the lettuce.
8 Fill each taco shell with 1/4 cup of the beef mixture and top with shredded lettuce. Top the tacos with salsa or serve it on the side.
2 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, 3 to 5 minutes.
3 Crumble in the beef and cook, breaking up the beef with a spoon, for 2 to 3 minutes.
4 Add the stewed tomatoes, green chilies, chili powder, cumin, 1/4 teaspoon of the oregano and the cayenne, breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
5 Coarsely chop the bell pepper, fresh tomato and scallions. Finely chop the cilantro (if using).
6 In a small bowl, combine the bell pepper, tomato, scallions, cilantro, the remaining 2 tablespoons oil, the vinegar, the remaining 3/4 teaspoon oregano, the black pepper and hot pepper sauce.
7 Shred the lettuce.
8 Fill each taco shell with 1/4 cup of the beef mixture and top with shredded lettuce. Top the tacos with salsa or serve it on the side.
