Beef tacos with charred tomato salsa
Soft corn tortillas filled with browned, juicy beef, chunky charred tomato salsa, white onion and coriander, with lime wedges to finish. Makes 12 small tacos in about 50 minutes, assuming the salsa vegetables fit in one batch; allow 12–13 minutes plus handling for each additional charring batch.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Finely chop the onion, keeping 80 g for cooking and 40 g for topping. Chop the coriander, keeping 5 g for salsa and 10 g for topping. Halve the tomatoes and pat their cut surfaces dry. Remove the chilli stalk, peel and chop the beef garlic, and leave the salsa garlic unpeeled. Cut the serving lime into wedges and measure the seasonings. Keep ready-to-eat toppings and their board away from raw beef and contaminated utensils. Heat the dry charring pan over medium-high heat for 2 minutes.
- No timer needed
Arrange the tomatoes cut-side down in the hot dry pan with the chilli and unpeeled garlic alongside. Char for about 12–13 minutes, turning the tomatoes after 4–5 minutes and the chilli as needed. Remove the garlic after 5–7 minutes, once softened. Transfer the softened tomatoes and blistered chilli to a clean plate when ready. Aim for black patches, not an entirely burnt surface; use ventilation and lower the heat if there is heavy smoke. If the vegetables will not fit in one layer, char in batches: allow another 12–13 minutes of charring per additional batch, plus handling. The approximately 50-minute schedule assumes one batch; use the softened and blistered texture cues rather than rushing to meet it.
- 02:00
While the vegetables char, brown the beef. Heat the second pan over medium-high heat for 2 minutes. Add 5 ml oil and 250 g mince in a loose layer. Leave undisturbed for 2 minutes, then break into small crumbles and brown for another 2–3 minutes. Transfer to a bowl. Repeat with the remaining 5 ml oil and 250 g mince, then transfer to the same bowl. Wash your hands after handling each raw batch; use a separate utensil for the salsa vegetables. Turn or remove those vegetables during pauses in beef cooking. Browning alone is not the final safety endpoint.
- 04:00
With both beef batches out of the pan, spoon off excess fat, leaving about 10–15 ml. Reduce to medium heat, add the reserved 80 g onion and cook for 3 minutes, stirring. Add the chopped garlic, cumin and oregano and stir for 30 seconds. Return both beef batches and their juices; add 4 g salt and 60 ml water. Bring to a gentle simmer, then simmer for 4 minutes while you finish the salsa. The filling should be moist and glossy without liquid pooling underneath.
- No timer needed
Using a clean board and knife, peel the charred garlic and roughly chop it with the tomatoes, retaining their juices. Chop the chilli separately, removing the seeds first for less heat. Squeeze and measure 15 ml lime juice. Mix it with the tomatoes, garlic, 5 g coriander and 2 g salt, then add the chilli gradually to taste. Keep the salsa chunky; leave excess juice behind when spooning it onto tacos if necessary. If charring extra batches, finish this step once all the vegetables are ready, keeping the cooked beef covered over low heat meanwhile.
- 00:30
Gather the beef into a thick mound and insert a clean thermometer into its centre, clear of the pan. It must reach 75°C and remain there for 30 seconds; continue cooking and recheck if necessary. It should also be evenly cooked and tender, without raw-looking clumps. Cover and keep over the lowest heat while warming the tortillas. If it starts drying, stir in water a tablespoon at a time. Clean any raw-meat-contaminated utensils or surfaces before using them for serving.
- No timer needed
Wipe loose burnt residue from the charring pan and heat over medium heat for about 1 minute. Warm the tortillas individually for 20 seconds per side, allowing about 9 minutes for all 12 including handling, or follow their packet directions. Wrap each immediately in a clean tea towel to retain steam. They should bend without cracking, not become crisp. Lightly dampen particularly dry tortillas before warming.
- No timer needed
Take the beef off the heat and divide the filling between the 12 warm tortillas. Add the salsa, reserved 40 g onion and 10 g coriander. Serve immediately with the lime wedges, keeping tortillas wrapped until they are filled.
Chef tips
- If mince releases a puddle of liquid, let it evaporate before expecting browning. Brown in two 250 g batches rather than crowding the pan.
- Use blackened blisters for smoky flavour, but discard completely burnt, brittle patches before chopping the salsa vegetables.
- Add chilli gradually. If the salsa is too hot, dilute it with extra chopped ripe tomato.
- If managing two pans is uncomfortable, finish charring the vegetables before browning the beef and allow about 10 extra minutes. Any additional charring batch separately needs 12–13 minutes plus handling.
- Keep the filling glossy: add water a tablespoon at a time if it dries while holding. Spoon chunky salsa onto the tacos with only a little juice and serve immediately.
Equipment check
- Two hob rings
- 28 cm frying pan for the beef, with a suitable lid
- 28 cm cast-iron or heavy stainless-steel frying pan large enough to hold the tomato halves in one layer
- Chopping board and sharp knife
- Spatula, serving spoon and tongs
- Bowl for browned beef, clean plate for charred vegetables and separate salsa bowl
- Measuring jug and spoons
- Digital food thermometer
- Clean tea towel
Tags
Behind the dish.
Overview
These tacos balance deeply browned, juicy beef with smoky-sweet tomato salsa and fresh toppings. Brown the mince in two batches rather than crowding the pan, then add a little water to keep the filling moist. Makes three small tacos per person and uses two hob rings; no oven is needed. The approximately 50-minute schedule assumes all the salsa vegetables fit in one charring batch. Each additional batch needs another 12–13 minutes of charring, plus handling.
Ingredient notes
Choose beef mince with 10–15% fat and ripe plum tomatoes. Divide the peeled onion into 80 g for cooking and 40 g for topping, and the coriander into 5 g for salsa and 10 g for topping. Buy two limes for the measured salsa juice and serving wedges. A serrano chilli can replace the jalapeño; start with half because heat varies.
Use ready-made soft corn tortillas, not crisp taco shells. Check tortilla labels for wheat and other declared allergens. The dish is gluten-free only when the tortillas and packaged seasonings are confirmed gluten-free; this does not make it suitable for every allergy.
Serving & storage
Warm the tortillas last, keep them wrapped and fill just before eating. Cool leftover beef and salsa promptly in separate shallow containers and refrigerate within 2 hours at 5°C or colder. Use within 48 hours or freeze sooner. Thaw frozen beef in the fridge and reheat only once, until steaming hot throughout. Keep fresh toppings separate and follow the tortilla packet’s storage instructions.
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