Cilantro Beef Tacos

with Fresh Tomatoes & Spiced Rice

20 MIN

2 Servings

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From the Test Kitchen

These tacos highlight our new cilantro sauce, which we’re using to create a vibrant, zesty coating for thin slices of beef. They’re tucked into warm tortillas alongside a juicy, spicy combo of fresh tomatoes and pickled jalapeño, for another bright layer of flavor.

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Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
4 Flour Tortillas
½ cup Jasmine Rice
4 oz Grape Or Cherry Tomatoes
⅓ cup Cilantro Sauce
1 Tbsp Red Wine Vinegar
1 oz Sliced Pickled Jalapeño Pepper
¼ cup Sour Cream Or Mexican Crema
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. In a medium pot, combine the rice, half the spice blend (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Make the spicy tomatoes:

While the rice cooks, wash, dry, and halve the tomatoes. Roughly chop the pepper. In a medium bowl, combine the halved tomatoes, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Thoroughly wash your hands and cutting board immediately after handling the pepper.

3 Cook the beef:

While the rice continues to cook, pat the beef dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook without stirring, 2 to 3 minutes, or until lightly browned. Add the cilantro sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat.

4 Warm the tortillas:

While the beef cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

5 Assemble the tacos & serve your dish:

Fill the warmed tortillas with the cooked beef, spicy tomatoes (discarding any liquid), and sour cream or crema. Serve the tacos with the cooked rice. Enjoy!