Tacos with meat

Name: Tacos with meat
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8
Ingredients: Tacos 8; Beef eye of round 1.1 lbs; Yellow onions 3.5 oz; Blond beer 1 ½ cup; Extra virgin olive oil 2 tsp; Extra virgin olive oil 1.6 tbsp; Cumin powdered 1 spoonful; Coriander powdered 1 spoonful; Smoked paprika 1 spoonful; Fine salt 1 spoonful; Black pepper 1 spoonful; Cluster tomatoes 7.1 oz; Fresh scallion 2 ½ tbsp; Green spicy Peperoncino 2 tsp; Parsley 1 bunch; Extra virgin olive oil 3 tbsp; Lime juice 1 ½ tbsp; Fine salt to taste; Sour cream ½ cup; Greek yogurt ¼ cup; Tabasco® to taste

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258

Calories per serving

Energy Kcal 258
Carbohydrates g 41.3
of which sugars g 1.3
Protein g 6.1
Fats g 7.4
of which saturated fat g 1.22
Fiber g 1.4
Cholesterol mg 6
Sodium mg 452

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 30 min
Makes: 8 pieces
Cost: Average
Note + 1 full night of marinating the meat (alternatively at least 6 hours)

PRESENTATION

If you're craving some Tex-Mex magic, tacos with meat are just what you need! Seriously good. Coming straight from the vibrant kitchens of Texas and northern Mexico, these tacos are all about flavor and fun. Imagine biting into crispy corn tortillas stuffed with tender marinated beef—whether it's shredded or ground, both are really, really good. Instead of the usual pico de gallo, try a quick tomato and scallion salad. It's got that fresh and slightly tangy kick. And the sauce? A spicy yogurt mix that pairs perfectly with this beef tacos recipe. Here's the deal—these tacos blend strong flavors in harmony. Pretty much like the fun cousins of chili con carne or burritos—making them perfect for taco night or sneaking bites of leftovers.

In places like San Antonio or El Paso, you’ll find unique takes on ground beef tacos—maybe spiced ground beef or extra moist toppings. That's the fun part—they're always a little different depending on who's cooking. Invite some friends over, set up a spread with salsas, lettuce, maybe a big scoop of guacamole, and let everyone craft their own masterpiece. Thing is, these easy beef tacos can get messy. So, save them for a casual night in! There's something special about sharing plates, laughing, and going back for seconds that makes tacos with meat the star of any gathering. Whether you stick to a classic taco seasoning or make your own, these homemade beef tacos always turn out juicy, golden, and packed with flavor. And you know what? It's no surprise they’re a favorite every time taco night rolls around. So grab your ingredients, get creative, and enjoy the colorful flavors of Tex-Mex right at home!

INGREDIENTS

258

Calories per serving

Tacos 8

Beef 1.1 lbs (500 g) - eye of round

Yellow onions 3.5 oz (100 g)

Blond beer 1 ½ cup (330 g)

Extra virgin olive oil 2 tsp (10 g)

for the marinade: Extra virgin olive oil 1.6 tbsp (25 g); Cumin 1 spoonful - powdered; Coriander 1 spoonful - powdered; Smoked paprika 1 spoonful; Fine salt 1 spoonful; Black pepper 1 spoonful

for the tomato salad: Cluster tomatoes 7.1 oz (200 g); Fresh scallion 2 ½ tbsp (40 g); Green spicy Peperoncino 2 tsp (10 g); Parsley 1 bunch; Extra virgin olive oil 3 tbsp (40 g); Lime juice 1 ½ tbsp (20 g); Fine salt to taste

for the yogurt sauce: Sour cream ½ cup (100 g); Greek yogurt ¼ cup (50 g); Tabasco® to taste

Preparation

How to prepare Tacos with meat

To prepare the tacos with meat, start by cutting the beef into fairly large chunks 1, then place them in a baking dish and add the ingredients for the marinade: the coriander 2 and ground cumin 3,

the smoked paprika 4, extra virgin olive oil 5, salt, and pepper, mix well 6 and cover with plastic wrap, then let it marinate in the refrigerator overnight (or at least 6 hours). When you need to cook it, remember to take it out of the fridge at least half an hour before!

After the marinating time, take the meat out of the refrigerator and let it sit at room temperature for at least half an hour. In the meantime, preheat the oven to 392°F (convection mode), then clean and slice the onions into thin wedges 7. Heat the oil in a pan suitable for oven cooking, add the onion 8 and brown over medium heat for 5 minutes. Add the marinated meat at room temperature 9,

mix well and brown it over medium heat for 10 minutes, stirring frequently 10. At this point, pour in the beer 11, cover with the lid 12 and transfer the pan to the preheated convection oven at 392°F. The meat will need to cook for about 75 minutes or until the liquid has evaporated, so check occasionally to prevent it from burning.

While the meat is cooking, you can prepare the tomato salad and the accompanying sauce: wash the tomatoes and cut them into very small cubes 13. Clean the spring onion by removing the root and the outer layer 14, then slice it into rounds 15.

Now wash the chili, cut it in half lengthwise to remove the seeds 16, and chop it into pieces 17. Finally, chop the parsley 18

and squeeze the lime juice 19: you will need 2 tablespoons. In a bowl, combine the tomato cubes, chili, spring onion 20, lime juice 21,

extra virgin olive oil 22 and chopped parsley 23, add salt, mix, and set aside 24.

For the spicy yogurt sauce, combine the Greek yogurt with sour cream in a separate bowl 25, add a few drops of Tabasco 26, mix and place the sauce in the refrigerator until ready to use 27.

When the meat is cooked, take it out of the oven and check that it is tender enough to shred easily 28. At this point, you are ready to assemble the tacos: take the ready-made tacos, fill them with the meat, add a spoonful of tomato salad 29, and top with the yogurt sauce: your tacos with meat are ready to be enjoyed 30!

Storage

The tacos with meat can be stored in the refrigerator for up to 2 days, but it is recommended to assemble and consume them immediately to prevent the tacos from losing their crunchiness.