Classic beef tacos are a staple of any Taco Tuesday. Taking a little extra time to add peppers and spices to your meat will make all the difference in your homemade tacos. Your tastebuds will thank you later.
Mushrooms add texture and they act like a sponge and absorb the cilantro, onion, and lime so they pack a delicious punch too. They also make the meat mixture more robust and filling.
The chiles used in this recipe add a bit of heat and flavor as well. I highly recommend keeping them in the recipe. Makes things sexy, like a pair of tango dancers on your tongue.
We used flour tortillas because we prefer those when we eat tacos at home. Definitely customize your tortillas and toppings to your family’s liking – salsa, lettuce, onion, cilantro, bacon, french fries, deep-fried Twinkies, etc.
1 or 2 fresh green chiles (roughly 2 serranos or 1 jalapeño), stemmed, seeded and finely chopped
1/2 small lime, juiced
1 tablespoon cilantro, washed and chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
15-ounce can whole tomatoes
2 garlic cloves, minced
Place the beef in a medium-size saucepan. Cook over medium-high heat for 5 minutes, or until the beef is no longer pink, stirring occasionally. Drain all but 1 tablespoon of liquid. Add the mushrooms, onion, chile, lime juice, cilantro, and spices.
While the mushroom mixture is cooking, puree the tomato with the garlic in a blender or food processor. Add the tomato mixture to the pan and cook until the liquid has reduced and the mixture is thick, about 5 minutes. Season with salt if necessary and scrap into a serving bowl. Serve with tortillas and your favorite taco toppings.