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Simple Taqueria Mexican Menu Recipe

Name: Boathouse Restaurants Simple Taqueria Mexican Menu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 pieces small fresh corn tortillas (6-inch); 2 tbs vegetable oil; 1 tbs butter; 1 lb ground beef (80/20); 1 cups yellow onion, finely diced; 2 tsp garlic, minced; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs tomato paste; 1 cups beef broth or water; 1 tbs lime juice (fresh); 2 tbs fresh cilantro, chopped; 1 tbs vegetable oil (for cooking); 1 cups red onion, thinly sliced; 1 cups white vinegar; 1 cups water; 1 tsp granulated sugar; 1 tsp kosher salt; 2 pieces roma tomatoes, seeded and finely diced; 1 pieces jalapeño, seeded and minced; 2 tbs fresh cilantro, chopped; 1 tbs lime juice; 0.5 tsp salt; 0.5 cups crumbled queso fresco or cotija; 1 cups shredded iceberg or green cabbage; 0.25 cups fresh cilantro leaves

Inspired by Boathouse Restaurant

Time45m

Serves6

Make Simple Taqueria Mexican Menu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Corn Tortillas & Warmings

12 pieces small fresh corn tortillas (6-inch)

2 tbs Tuscany sunflower oil

1 tbs Butter

Protein — Classic Taqueria Ground Beef

1 lb ground beef (80/20)

1 cups yellow onion, finely diced

2 tsp Garlic, minced

1 tbs Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp dried oregano (preferably Mexican oregano)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbs tomato paste

1 cups beef broth or water

1 tbs lime juice (fresh)

2 tbs Fresh cilantro, chopped

1 tbs vegetable oil (for cooking)

Pickled Onions & Quick Pico

1 cups Red onion, thinly sliced

1 cups white vinegar

1 cups water

1 tsp granulated sugar

1 tsp kosher salt

2 pieces roma tomatoes, seeded and finely diced

1 pieces jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Toppings & Finishes

1/2 cups crumbled queso fresco or cotija

1 cups shredded iceberg or green cabbage

1/4 cups Fresh cilantro leaves

2 pieces limes, cut into wedges

1/2 cups salsa verde or hot sauce

1/4 cups sour cream or Mexican crema (optional)

Method

Pickled Onions & Quick Pico

Quick Pickled Red Onion

Combine 1 cup white vinegar, 1 cup water, 1 tsp sugar and 1 tsp kosher salt in a small saucepan and bring to a simmer until sugar and salt dissolve (about 1–2 minutes). Place thinly sliced red onion in a heatproof jar or bowl, pour the hot pickling liquid over the onions, press down to submerge, and let cool to room temperature (about 20 minutes). For best flavor refrigerate at least 30 minutes; ready to use in 30 minutes to 2 hours.

Quick Pico de Gallo

In a bowl combine diced roma tomatoes, minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 1/2 tsp salt. Taste and adjust seasoning. Let rest 10 minutes so flavors meld. Keep refrigerated until ready to use.

Protein — Classic Taqueria Ground Beef

Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil. When shimmering add finely diced onion and cook until translucent, about 3–4 minutes.

Add minced garlic and cook 30 seconds until fragrant, then add 1 lb ground beef. Break meat up with a spatula and brown until no longer pink, about 6–8 minutes, letting it develop some brown bits.

Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tsp dried oregano. Cook spices with the meat for 1 minute to bloom the flavors.

Add 2 tbsp tomato paste and stir to coat the meat. Pour in 1 cup beef broth (or water), scrape up browned bits, bring to a simmer and reduce the liquid until saucy, about 5–7 minutes. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Finish by stirring in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Taste and adjust salt or lime as needed. Keep warm while you warm the tortillas.

Corn Tortillas & Warmings

Stack tortillas and keep them covered with a clean towel to prevent drying while you work.

Heat a large skillet or cast-iron griddle over medium-high heat. Add 1 tbs vegetable oil and 1 tbs butter and swirl to coat. Working in batches, cook each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Transfer to a covered towel-lined plate to stay warm. Alternatively, warm tortillas directly over an open flame for a few seconds per side.

Assembly & Toppings

For each taco: place a warmed corn tortilla on a plate, add about 2–3 tbsp of the seasoned ground beef (adjust to preference).

Top with a small handful (about 1–2 tbsp) of shredded cabbage, a spoonful of pico de gallo, and a few rings of pickled red onion.

Sprinkle with crumbled queso fresco (about 1 tbsp per taco) and a few leaves of cilantro. Add a drizzle of salsa verde and optional sour cream/crema to taste.

Serve immediately with lime wedges for squeezing over tacos.