Ancho Beef Recipe

Toast spices (optional)

Heat a dry skillet over medium for 30 seconds. Add ancho chile powder, cumin, smoked paprika and oregano and toast, stirring constantly, 20–30 seconds until fragrant. Transfer to a small bowl.

Warm a large skillet over medium-high heat and add olive oil. When shimmering, add ground beef, breaking it up with a spoon or spatula.

Cook the beef, stirring and breaking into small crumbles, until it begins to brown, about 5–6 minutes.

Push beef to one side, add the toasted spices (or dry spices if you skipped toasting), garlic powder, salt and pepper to the beef. Stir to distribute spices and continue to brown for 1–2 minutes to bloom the flavors.

Pour in 1 cup water or beef broth, stir to deglaze the pan and bring to a simmer. Reduce heat to medium-low and simmer uncovered until most liquid has reduced and beef is saucy but not dry, about 6–8 minutes. Taste and adjust seasoning with more salt or lime if desired. Keep warm.

Prepare tomatillos: bring a small pot of water to a boil and add husked tomatillos. Boil 3–4 minutes until bright green and slightly softened. Drain and let cool slightly. Alternatively, roast tomatillos at 450°F for 10–12 minutes until charred in spots.

In a blender or food processor, combine cooked tomatillos, avocado, cilantro, jalapeño, lime juice, and 1 teaspoon salt. Blend until mostly smooth. Add up to 2 tablespoons water to reach a creamy, pourable consistency. Taste and adjust salt or lime as needed.

Transfer verde to a bowl and keep chilled until serving. If making ahead, press a piece of plastic wrap directly on the surface of the verde to prevent browning.

Spoon ancho beef onto warm tortillas, rice, or salad base as desired.

Top with 1–2 tablespoons tomatillo-avocado verde per serving, a sprinkle of diced red onion, and a generous pinch of crumbled cotija.

Garnish with fresh cilantro leaves and serve with lime wedges alongside for squeezing over.

Serve immediately. Leftover beef will keep covered in the refrigerator for up to 3 days; verde will keep 1–2 days best (avocado may darken).