Best 4 Soft Beef Tacos With Salsa Recipes

BEEF TACOS WITH SALSA VERDE

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
• Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
• Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
• Serve the meat in tortillas and top as desired. Serve with lime wedges.

EASY BEEF TACOS

Steps:

• Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
• Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.

BEEF SOFT TACOS WITH SPANISH RICE

Steps:

• Add the broth, rice, enchilada sauce, 3/4 teaspoon salt and a couple grinds of black pepper to a rice cooker and stir to combine. Follow the manufacturer's instructions and cook until most of the liquid is absorbed and the rice is tender (a little of the enchilada sauce might pool on the top of the rice, which is okay). Use a rubber or wooden spatula to stir the rice. If the bottom of the rice has browned a bit, stir it into the rest of the rice. Keep the rice warm in the cooker until ready to serve.
• Meanwhile, heat the oil in a large straight-sided skillet over medium-high heat. When the oil starts to shimmer, add the beef and let sit for 30 seconds without breaking up. Flip and let sit for another 30 seconds, then break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt. Add the cumin and chili powder and cook, stirring occasionally, until cooked through, about 8 minutes. Add the salsa and cook until warmed through and combined, about 1 minute. Remove from the heat and cover with a lid to keep warm.
• When you are ready to serve, stir the lime zest, half of the lime juice and a third of the cilantro into the rice. Taste and season with salt, pepper and the remaining lime juice, if needed. Transfer to a bowl.
• Turn on the heat of a gas stove to medium-high. Working with 1 tortilla at a time, use a long pair of kitchen tongs to hold a tortilla over the open flame, turning the tortilla as needed to ensure even toasting, until lightly puffed and toasted in spots, about 30 seconds total. You do not want the tortillas to be crispy, but they should be charred in spots and pliable. Alternatively, you can toast the tortillas under the broiler until toasted in spots. Transfer the hot tortillas to a large platter.
• To serve, arrange the lettuce, cheese, sour cream, avocado, lime wedges, remaining cilantro and salsa in bowls and serve alongside the beef, Spanish rice and tortillas.

SOFT BEEF TACOS WITH SALSA

Steps:

• Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Drain on paper towels, pat eggplant dry, wiping off salt.
• Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
• Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
• Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
• Serve stew with tortillas, allowing diners to assemble tacos.