mexican tacos

These Ground Beef Tacos are filled with juicy flavorful taco meat made with my homemade taco seasoning - it&#039;s an easy weeknight recipe for the whole family!

Ground Beef Tacos

olive oil

beef

chili powder

cumin

oregano

garlic powder

salt

pepper

tomato paste

water

Corn or flour tortillas

Lettuce (finely chopped)

Shredded Mexican chees blend or cheddar cheese

Tomatoes (chopped)

red onions

Heat the olive oil in skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.

Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes

Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.

Delicious pork tacos made with your favorite Mexican flavors!

Tacos Al Pastor

lbs Pork butt or pork shoulder

papilla chile

5-6 guajillo chiles

garlic

tsp cumin

limes (juiced)

tbsp of adobe sauce

vinegar

pineapple

TBS sugar

tsp mexican oregano

onion

orange juice

limes

tortilla shells

pineapple salsa

In a small sauce pan boil pasilla chile and guajillo chiles until guajillo chile is soft. about 10 minutes.

Take chiles out, remove stems and seeds.

Place in blender with vinegar, orange juice, pineapple,garlic, onion, cumin, lime, chipotle, adobe sauce, vinegar, pineapple, salt, oregano, and sugar. Blend until smooth. Divide in to two.

Using an injector- inject 1/2 of the marinade into the pork.

Start by injecting your meat.  Place in the needle and move it 4 different directions squirting marinade into each direction. Continue this all over the pork shoulder until you have used about 1/2 the marinade OR you have put all that you can into the meat. Pour the remaining al pastor sauce over and under the pork butt.Allow to marinate 4 hours to overnight.

HOW TO SMOKE AL PASTORPreheat the smoker to 270, and wait until it burns clean.Put your pork fat side up on the smoker. Also place a dish of water to the side. Let smoke for 3 hours at 270.At hour 3 spritz with apple cider vinegar every hour. You can also place pineapple on the top if desired. To remove from the smoker use a clean dry bowl and pick it up. Using a towel, instead of tongs will keep the meat from squeezing and juices excreting.At about hour 6-7 you should see the fat cap separating and splitting at that point you will want to remove the pork from the smoker and wrap it in foil.Once foil wrapped place back on the smoker for another at 270 for one house. Raise the temp to 290 and keep on smoker until the internal temp is about 200-204.  Remove from smoker. Let rest.HOW DO I KNOW MY PORK IS SMOKED PERFECT? while its wrapped in the foil if you press on the meat from side to side it will jiggle. Unwrap the meat and the bone will slide right out with no resistance. 

Simple yet tasty cubed steak, sweet crispy onions, zesty radish pico and all the toppings, tucked into warm delicious little tortillas. 

Mexican Street Tacos

tomatoes (diced (see note 1))

radishes (quartered

jalapeño (minced)

cilantro (chopped)

Tbsp. lime juice (or

salt (or

Tbsp. oil

white onion (roughly chopped)

lb. steak (cubed (see note 3))

bay leaves

street taco tortillas

Salsa ()

Greek yogurt

lime wedges ()

In a medium bowl, combine all Radish Pico de Gallo Ingredients (see note 4). Set Aside. 

Radish Pico de Gallo

Add 1/2 Tbsp. of oil and the roughly chopped onion to a large skillet over medium to medium/high heat. Cook until the onions are slightly golden brown (about 5-7 minutes).

Then push the onions to the perimeter of the skillet to make room in the middle of the skillet.

Add the remaining 1/2 Tbsp. of oil, cubed steak, salt and bay leaves to the skillet. Cook for 4-6 minutes or until the steak cubes have browned. Remove from heat. Remove bay leaves from skillet and discard.

Steak Filling

Warm the tortillas in the microwave for 10-15 seconds to make them more pliable.

Load up the tortillas with the steak filling and radish pico de gallo. Finish the tacos with salsa, Greek yogurt (or sour cream) and other toppings. Serve immediately. 

Assemble &amp; Eat

Mexican Street Tacos

Full Recipe: https://www.zestedlemon.com/street-tacos

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These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Authentic Mexican Tacos Recipe

olive oil or canola oil

water or beef broth

smoked paprika

sea salt

black pepper

Corn tortilla or flour tortilla

avocado

Mexican cheese blend

(diced)

Salsa

cilantro

Sour cream

Lime wedges

Pico de gallo (optional)

Heat the oil in your skillet for two minutes over medium-high heat. Add your meat once the oil is hot enough to sizzle.

Add the ground beef to the skillet and stir as the meat cooks evenly and begins to brown. This process will take between 6-8 minutes. While the meat is browning, use a wooden spoon or potato masher to break the ground beef up into smaller pieces.

Add the beef broth, tomato paste, cumin, chili powder, oregano, garlic powder, sea salt, and black pepper to the skillet with the meat.

Reduce the heat to medium and allow the meat mixture to simmer for about 3-5 minutes until the sauce becomes thick. Stir occasionally. When the sauce is thick, turn off the heat and set the skillet aside.

Heat your tortillas by putting one tortilla at a time into a hot ungreased skillet or cast-iron comal for 30 seconds on each side.

For each tortilla, add about 2-3 tablespoons of your taco meat mixture. Top the ground beef mixture with onion, cheese, cilantro, and tomato.

Add whatever other garnishes you want to your tacos, including sour cream, salsa, pico de gallo, or guacamole. Squeeze the lime juice over your assembled tacos.

Enjoy!

Barbacoa Tacos are filled with tender chuck roast that has been slow-cooked in a spicy flavor-packed sauce. This recipe is the perfect way to spice up Taco Tuesday!

Barbacoa Tacos

chipotle peppers

onion powder

cloves

apple cider vinegar

beef broth

lime juiced (about 2 tablespoons)

Flour or corn tortillas

romaine lettuce

Grape tomatoes halved

onions

Avocado slices

Heat vegetable oil in large skillet over medium heat. Brown chuck roast on both sides; place in large slow cooker.

Add garlic, chipotle peppers, cumin, onion powder, oregano, cloves, salt, pepper, vinegar, beef broth and lime juice to food processor.  Pulse several times to blend and pour over chuck roast.

Cover the slow cooker; cook on low for 8 hours or high for 5-6 or until fork tender.

Using a couple of forks shred chuck roast right in slow cooker removing any fat or gristle.  Spoon meat into soft taco shells and top with lettuce, tomato, red onion and avocado.  Serve promptly.

Tacos are the best, and that meat is so tender.  It makes tacos extra special.

This recipe is a winner! The beef is so good. My whole family asked for more.

You always have the most delicious recipes and this is no exception. YUMMY and so easy. Family loved it.

We've been eating tacos once per week since this whole thing started and I think we have a new favorite! Totally flavorful and easy.

My family loved these tacos. Especially the teenage boy! Thanks!

I really love your topping ideas - so many to keep this meal fresh for a few serves yet.

Barbacoa is the way to my heart! Love your delicious and easy recipe!

I thought I didn&#x27;t like pineapple in savory dishes until I tried tacos al pastor. The meat is marinaded with delicious ingredients such as cinnamon, pineapple and chiles and topped with a fresh pineapple salsa.

Easy Tacos al Pastor

lb chicken breast

ancho chiles

guajilo chile, (Or 2-3 guajilos if you cannot find ancho)

pineapple,

yellow onion

chipotle chile, (in adobo sauce)

adobo sauce

cinnamon

paprika

cinnamon,

cumin,

oregano,

fajitas spice, to taste (optional)

corn tortillas

shallot onions, chopped

lime wedges

sour cream

salsa verde

pineapple salsa, see above

Dried chiles: Use either 2 ancho chiles and...

Dried chiles: Use either 2 ancho chiles and 1 guajilo or just 2-3 guajilos if you cannot find ancho.  If you want you can remove the seeds. Boil water and pour over the chiles and allow them to rehydrate for around 10 minutes.

Make marinade: Put the rehydrated chiles in a...

Make marinade: Put the rehydrated chiles in a food processor, along with all the other marinade ingredients and process until smooth. Pour the marinade into a pot and bring to a boil for around 5 minutes. This is important as it breaks some of the enzymes in the fresh pineapple, which could eventually turn your meat into mush. Turn off the heat and let it cool to room temperature.

Marinate meat: Combine marinade with sliced chicken or...

Marinate meat: Combine marinade with sliced chicken or pork. Marinate the meat for no more than an hour - the pineapple still has a lot of enzymes which tenderizes meat. Heat a pan to medium high and fry the meat until the meat is cooked through (5-7 minutes).

Pineapple salsa: Cut the pineapple into small cubes,...

Pineapple salsa: Cut the pineapple into small cubes, mix with chopped cilantro, cinnamon, cumin, oregano and maybe some fajitas spice if you have it on hand.

Assemble: top small corn tortillas with the cooked...

Assemble: top small corn tortillas with the cooked meat, minced shallot onion and cilantro, sour cream and pineapple salsa. Finish off with a drizzle of lime juice. You can also add in a little salsa verde, although I find the homemade pineapple salsa much more important than the salsa verde.

Those leftover steak tacos are packed with savory goodness and perfect for any weeknight dinner! Topped with fresh onions, cilantro and drizzled with a delicious roasted chipotle sauce.

Leftover Steak Tacos With Chipotle Salsa

cooked steak (leftovers) (chopped)

beef stock

sant & pepper

tomatoes

arbol chilies (optional)

garlic (peeled)

radishes (diced)

Roast tomatoes on a griddle until charred spots appears and tomatoes becomes soft.

Let them slightly cool down and then place them on a blender with garlic, salt, a pinch of cumin, and chipotle chilies. Add arbol chilies if you want salsa to be spicy.

Blend for half a minute, transfer to a jar or bowl and set aside.

Prepare the salsa

In a small bowl, add beef stock, a pinch of cumin, pepper and salt to taste. Add oil and mix well.

Heat 3 tablespoons of oil on a cast iron skillet or frying pan. Add the steak and stir for half a minute or until lightly crispy.

Pour the beef stock mixture, mix and cook for 1 to 2 minutes taking care of not letting the meat dry out.

Place the steak on a plate and cover with aluminum foil to keep it warm and juicy.

Prepare the steak

Place a cast iron skillet or a comal over medium heat and warm up tortillas (read notes).

Place a tortilla on a plate then add meat in the center. Top with cilantro, onions and radishes.

Drizzle with the chipotle sauce and serve immediately.

Assemble the tacos

Skip the meat with these Vegetarian Tacos. So flavorful and so delicious. You won’t miss the meat at your next Mexican food fiesta. Enjoy!

Top 9 mexican tacos recipes from across the web

The most viewed mexican tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ground Beef Tacos

Tacos Al Pastor

Mexican Street Tacos

Authentic Mexican Tacos Recipe

Barbacoa Tacos

Barbacoa Tacos

Easy Tacos al Pastor

Leftover Steak Tacos With Chipotle ...

Vegetarian Tacos

Top 9 mexican tacos recipes from across the web

The most viewed mexican tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ground Beef Tacos

Tacos Al Pastor

Mexican Street Tacos

Authentic Mexican Tacos Recipe

Barbacoa Tacos

Barbacoa Tacos

Easy Tacos al Pastor

Leftover Steak Tacos With Chipotle ...

Vegetarian Tacos

The most viewed mexican tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine