One of a kind spicy dressing is utilized on this salad. When you make this, your guests will keep asking for it at all of your gatherings!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds boneless beef top sirloin, cut into thin bite-size slices
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- crushed red pepper to taste
- 1 lime
- 1 (28 ounce) can tomatillos
- 2 fresh jalapeno peppers, seeded
- 4 tablespoons canola oil, divided
- 1 (10.5 ounce) can beef broth
- 12 (6 inch) corn tortillas
- ½ large onion, chopped
- 2 tomatoes, chopped
- 1 avocado – peeled, pitted and sliced
- 1 bunch fresh cilantro, chopped
- 1 lemon
Instructions
- Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
- In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
- Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
- To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 13 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 873 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Really enjoyed this recipe! I’ve been looking for some more traditional mexican style carne asada tacos and this was it. Brings back great memories of serving in Mexico. Used some salsa from the store, but still came out really nicely. I would reccomend.
It was delish! My family added shredded cheddar to our’s but with or without they were perfect!
Family loved it and I was told ‘this one is a keeper’. I was pleasantly surprised that my finicky daughter eight more tacos than us! She loved them.
This was easy to make and was good. I used KC strip steak which made it very tender. I cut back on the peppers, but it could have used more. We prefer flour tortillas so we used those. I didn’t understand why you would double the tortillas up so I didn’t. I marinated for a couple of hours. I will make this again.
Loved it! These are now my favorite tacos.
I had to do a lot of substitution as it’s the end of the month, and money and groceries are low. Good, but not as good as I’m sure they could have been – will try again when I have all the right ingredients!
This dish was absolutely delicious! The tomatillo sauce is one of the best sauces I’ve ever tasted. I bought the meat already sliced thin making the dish that much quicker to make. I can’t wait to eat the leftovers!
Absolutely PERFECT! I LOVED the salsa recipe. Not too spicy, not too mild
Made this with 1/2 tsp of red pepper and 1 large chopped Jalapeno . It was so good the guests I served it to asked for the recipe.
Very good and it doesn’t take long to prepare!
i didn’t make the tomatillo sauce as all 4 grocery chains in my area didn’t carry them. The meat flavoring was great. I would make regular old tacos with the steak with the lime juice.
Great recipe, but don’t waste your time with the tomatillo sauce. It’s mediocre, at best. The La Victoria salsa verde works as a great substitute.
This was very good. I used bottled salsa verde instead of the canned tomatillos which was a lot easier. I also added more spices to the marinade.
Excellent! Husband made these and grilled some panella cheese and avocados. A keeper ~ will definitely make again and again! Delicious!
The original serving size (6) was too much for a party of 2 lol, so i’ll cut it by half next time (3). To start, I marinated the steak with olive oil, dash of salt and pepper, about 3 minced garlic, and half of lime for at least 30 min. I used a toaster oven with broil setting to cook up the meat and i cooked one side for 10 min and the other for about 5 min (this depends on the thickness of the meat of course). Once done, i let it cool and cut it up into tiny pieces (took forever!) And i followed the instructions here with adding salt and pepper and lime (i didnt have crushed red pepper) and put it in the fridge. As another reviewer did, i also used La victoria salsa verde Mild (16 oz) for the sauce and plus the beef broth of course (i might omit this part next time as it was a bit too spicy and we only needed to put like 1/4 tsp per taco). And the rest of the instructions I followed (though the other ingredients were based on what we wanted to put. For us, we like our tacos with mostly tomato&cilantro, avocado, and some onions. Amazing recipe! Thanks for sharing!
Really, REALLY good – I’ll make this again! As suggested, I served these tacos with La Victoria Salsa Verde so skipped making the sauce and didn’t use beef broth. We found a boneless sirloin roast on sale and I sliced that into 1/2″ thin steaks across the grain, tenderized those by stabbing with a fork, marinated them in lime juice, salt, and pepper, and BBQ’d them over a high flame for about 2 minutes on each side. Cut the meat into small pieces and made soft corn tortilla tacos as per this recipe. Excellent!
Great recipe, will be making again!
It was delicious! Everyone loved it! Will definitely make again!
Instead of canned tomatillos, I used 6 fresh ones. This was a delicious recipe!
Tasted great, followed the recipe for marinating and cooking the steak, but the steak wasn’t very tender. I used fresh tomatillos, since I couldn’t find the canned, and used jalepenos with some canned green chilis for the sauce and it was pretty good. I will make this again, but probably with ribeye steak.
I’ve made these twice now – both times using a 24 oz jar of Herdez salsa verde in place of the canned tomatillos. I love that the meat doesn’t have to marinate for hours for it to have a great flavor and the salsa/beef broth combination, when allowed to reduce to a somewhat thick sauce, just gives it that extra punch of flavor. Definitely a great alternative to normal ground beef tacos!