4 Beef Taco Recipes You'll Love So Much

Liputan6.com, Jakarta - Who doesn't love tacos? This classic Mexican dish is enjoyed all over the world, and it's easy to see why. Tacos are flavorful, satisfying, and fun to eat. If you want to cook something delicious at home, these easy beef taco recipes are a great place to start.

Beef is one of the most popular fillings for tacos, and there are many reasons for that. It is rich, savory, and works well with many different spices and cooking styles. From quick weeknight meals to slow-cooked weekend dishes, beef taco recipes come in many forms, and each one has its own unique flavor.

In this article, you will find four different beef taco recipes. Each of them has different flavors that you will love. Let's get started.

This is a simple and quick recipe that works great for any day of the week. Ground beef cooks fast and absorbs spices well, making it one of the most popular beef taco recipes for home cooks.

Ingredients

- 500g (about 1 lb) ground beef

- 1 small onion, finely chopped

- 2 garlic cloves, minced

- 1 tsp chili powder

- 1 tsp cumin

- ½ tsp paprika

- Salt and black pepper, to taste

- 8 small taco shells (hard or soft)

- Toppings: shredded cheese, sour cream, salsa, shredded lettuce, diced tomato

Instructions

1. Heat a large pan over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned. This takes about 7–8 minutes.

2. Drain the extra fat from the pan, leaving a small amount to cook with.

3. Add the chopped onion and minced garlic. Cook for 2–3 minutes until the onion softens.

4. Add the chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the meat with the spices.

5. Pour in 3 tablespoons of water. Stir and let everything cook together for 2 more minutes, until the liquid is mostly absorbed.

6. Warm your taco shells according to the package instructions.

7. Fill each shell with the ground beef mixture. Add your favorite toppings and serve right away.

Carne asada means "grilled meat" in Spanish. This recipe uses skirt steak marinated in citrus and spices, then cooked over high heat. The result is juicy, charred beef that makes for a deeply flavorful taco filling.

Ingredients

- 500g (about 1 lb) skirt steak or flank steak

- Juice of 2 limes

- Juice of 1 orange

- 3 garlic cloves, minced

- 1 tsp cumin

- 1 tsp chili powder

- ½ tsp oregano

- 2 tbsp olive oil

- Salt and black pepper, to taste

- 8 small corn tortillas

- Toppings: diced white onion, fresh cilantro, lime wedges, salsa verde

Instructions

1. In a bowl, mix together the lime juice, orange juice, garlic, cumin, chili powder, oregano, olive oil, salt, and pepper.

2. Place the steak in a shallow dish or zip-lock bag. Pour the marinade over the steak and make sure it is fully coated.

3. Cover and refrigerate for at least 2 hours, or up to 4 hours for a stronger flavor.

4. Take the steak out of the fridge 15 minutes before cooking so it comes to room temperature.

5. Heat a grill or grill pan over high heat. Cook the steak for 3–5 minutes per side, depending on thickness, until nicely charred on the outside.

6. Let the steak rest on a cutting board for 5 minutes. Then slice it thinly, cutting against the grain.

7. Warm the corn tortillas on the same pan. Fill each one with sliced carne asada and top with diced onion, cilantro, and salsa verde.

This recipe brings together strips of tender steak with colorful bell peppers and onions, all cooked together in one pan. It is a satisfying, one-skillet meal that puts a fajita-style twist on classic beef taco recipes.

Ingredients

- 450g (about 1 lb) sirloin steak, sliced into thin strips

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 large onion, sliced

- 2 tbsp vegetable oil

- 1 tsp smoked paprika

- 1 tsp garlic powder

- ½ tsp onion powder

- ½ tsp cumin

- Salt and black pepper, to taste

- 8 small flour tortillas

- Toppings: guacamole, sour cream, shredded cheese, lime wedges

Instructions

1. In a bowl, toss the steak strips with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Mix well until the steak is evenly coated.

2. Heat 1 tablespoon of oil in a large skillet or cast iron pan over high heat until very hot.

3. Add the steak strips in a single layer. Cook for 2–3 minutes without moving them, then stir and cook for another 2 minutes. The steak should be browned but not overcooked. Remove from the pan and set aside.

4. In the same pan, add the remaining oil. Add the sliced onion and bell peppers. Cook over medium-high heat for 5–7 minutes, stirring often, until they are soft and slightly charred at the edges.

5. Add the steak back to the pan. Stir to combine with the peppers and onions. Cook for 1 more minute.

6. Warm the flour tortillas in a dry pan or directly over a gas flame for a few seconds per side.

7. Fill each tortilla with the steak and vegetable mixture. Add guacamole, sour cream, and cheese. Squeeze lime juice over the top before serving.

Beef birria tacos are slow-cooked, deeply spiced, and served with a rich broth called consomé for dipping. This is one of the most beloved beef taco recipes from the Jalisco region of Mexico, and it has become popular worldwide.

Ingredients — Beef and Broth

- 1 kg (about 2 lbs) beef chuck, cut into large chunks

- 3 dried guajillo chiles, stems and seeds removed

- 2 dried ancho chiles, stems and seeds removed

- 4 garlic cloves

- 1 medium tomato, quartered

- ½ onion

- 1 tsp cumin

- 1 tsp oregano

- ½ tsp cinnamon

- 2 bay leaves

- 1 litre (4 cups) beef broth

- Salt, to taste

Ingredients — Tacos

- 12 small corn tortillas

- 1 cup shredded Oaxaca or mozzarella cheese

- Toppings: diced white onion, fresh cilantro, lime wedges

Instructions

1. Toast the dried chiles in a dry pan over medium heat for 30 seconds per side. Do not burn them. Place the toasted chiles in a bowl of hot water and soak for 15 minutes until soft.

2. In a blender, combine the soaked chiles, garlic, tomato, onion, cumin, oregano, cinnamon, and 1 cup of the beef broth. Blend until smooth.

3. Season the beef chunks with salt. Heat a heavy pot over medium-high heat with a little oil. Sear the beef pieces in batches until browned on all sides, about 3 minutes per side. Remove and set aside.

4. Pour the blended chile sauce into the same pot. Cook for 2–3 minutes, stirring, to deepen the flavor.

5. Return the beef to the pot. Add the remaining beef broth and the bay leaves. The liquid should just cover the beef.

6. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until the beef is very tender and falls apart easily.

7. Remove the beef from the pot and shred it using two forks. Taste the broth (consomé) and season with salt if needed. Keep both warm.

8. Dip each corn tortilla briefly into the top layer of fat from the consomé. Place on a hot pan and add shredded beef and cheese on one half. Fold and cook for 2 minutes per side until crispy and the cheese has melted.

9. Serve the tacos with small bowls of the warm consomé on the side for dipping. Top with diced onion, cilantro, and lime.