Description
Cheesy Beef Tacos with Lime and Sauces
Ingredients:
1 lb beef (flank steak or skirt steak, thinly sliced)
8 small soft corn tortillas
1/2 cup shredded mozzarella cheese
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
2 tbsp olive oil
Salt and pepper to taste
Lime wedges
For the Salsa Roja:
2 medium tomatoes
1 small onion, chopped
1-2 jalapeños (depending on desired spice level)
1 tbsp lime juice
Salt to taste
For the Creamy Cilantro Sauce:
1/2 cup sour cream or Greek yogurt
1/4 cup cilantro, chopped
1 tbsp lime juice
1 garlic clove, minced
Salt and pepper to taste
Instructions:
In a skillet, heat olive oil over medium-high heat. Season the beef with salt and pepper, and cook for 5-7 minutes, stirring occasionally until browned and cooked through.
While the beef cooks, prepare the salsa roja. In a blender or food processor, combine tomatoes, onion, jalapeños, lime juice, and salt. Blend until smooth.
For the creamy cilantro sauce, mix together sour cream (or yogurt), cilantro, lime juice, garlic, salt, and pepper in a bowl.
Heat the corn tortillas in a dry skillet or on a griddle for 1-2 minutes on each side until warm and slightly charred.
Assemble the tacos by layering the cooked beef, mozzarella cheese, red onion, and cilantro onto each tortilla. Top with salsa roja and drizzle with the creamy cilantro sauce.
Serve with lime wedges on the side for an added burst of freshness.
Enjoy your delicious cheesy beef tacos!
Step-by-Step Guide
1. Prep & Season: Thinly slice 1 lb of flank or skirt steak against the grain. Pat dry and season generously with salt and pepper. Finely chop the red onion and cilantro.
2. Cook the Beef: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the beef in a single layer, avoiding overcrowding. Cook for 5-7 minutes without moving for a good sear, then stir until browned and cooked through. Transfer to a plate.
3. Make the Sauces: For the Salsa Roja, blend 2 tomatoes, a chopped small onion, 1-2 jalapeños, 1 tbsp lime juice, and salt until smooth. For the Cilantro Sauce, whisk together 1/2 cup sour cream, 1/4 cup cilantro, 1 tbsp lime juice, 1 minced garlic clove, salt, and pepper.
4. Warm Tortillas: Heat a clean, dry skillet or griddle over medium heat. Warm each corn tortilla for about 1-2 minutes per side until pliable and slightly charred. Keep them warm in a towel.
5. Assemble: On each warm tortilla, layer the cooked beef, shredded mozzarella, chopped red onion, and fresh cilantro. Top with a spoonful of Salsa Roja and a drizzle of the Creamy Cilantro Sauce.
Serving Suggestions
Serve these tacos immediately with lime wedges on the side for squeezing. For a complete meal, pair with classic sides like Mexican rice, black beans, or a simple corn salad. A light, crisp lager or a citrusy margarita complements the rich, spicy flavors perfectly.
How-to Summary
Thinly slice and sear seasoned beef. Blend tomatoes, onion, and jalapeños for Salsa Roja. Whisk sour cream, cilantro, lime, and garlic for a creamy sauce. Warm corn tortillas. Assemble tacos with beef, mozzarella, red onion, cilantro, and both sauces. Serve with lime wedges.
Frequently Asked Questions
Can I use a different cut of beef? Yes, while flank or skirt steak are ideal for their flavor and texture, you can use sirloin or even ground beef. Adjust cooking times accordingly.
How can I make the tacos less spicy? Remove the seeds and membranes from the jalapeños for the Salsa Roja, or use a milder pepper like poblano. You can also omit the jalapeños entirely.
Can I prepare the sauces ahead of time? Absolutely. Both sauces can be made 1-2 days in advance and stored in airtight containers in the refrigerator. This allows the flavors to meld beautifully.
What’s the best way to warm corn tortillas? For the best texture, warm them directly on a gas burner for a few seconds per side, or in a dry skillet. Avoid microwaving, which can make them soggy.
Is there a dairy-free alternative for the creamy sauce? Yes, you can substitute the sour cream with dairy-free yogurt or a vegan sour cream alternative for a similar tangy creaminess.
Common Mistakes to Avoid
Avoid overcooking the beef, as flank and skirt steak can become tough. Cook just until no longer pink. Do not skip warming the tortillas, as cold tortillas crack and fall apart. When assembling, don’t overfill the tacos, which makes them difficult to eat. Finally, ensure your skillet is properly hot before adding the beef to get a good sear instead of steaming the meat.
Conclusion
These Cheesy Beef Tacos with Lime and Sauces bring together savory marinated beef, melted cheese, and two vibrant, homemade sauces for a restaurant-quality meal at home. By following the detailed steps and tips provided, you can avoid common pitfalls and create a truly memorable taco night. The balance of spicy, creamy, and fresh flavors is sure to impress. Gather your ingredients and get ready to enjoy a fiesta of flavor in every bite.