Crispy Beef Tacos in Chile Colorado

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat, while processed cheese is more affordable.

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles can be healthier, while canned options are often cheaper.

Boil water in a pan and add pieces of ground beef, chicken bouillon, and salt; cook for about one hour until tender.

Remove the beef and let it rest to shred.

Remove stems from the chile de árbol and add to the beef broth; cook for about five minutes until soft.

Shred the beef using two forks until completely done.

Blend the cooked tomatillos and chile de árbol with the rest of the spices and a little liquid; sift to remove seeds and skin.

Add the sifted mixture to the shredded beef and cook for about five to six minutes until bubbling.

Heat oil in a pan and fry corn tortillas until crispy and golden brown, using a taco maker to shape them.

Prepare roasted red salsa by roasting garlic, onion, jalapeño, and tomatoes in a skillet, then blending with chicken bouillon and half a cup of water; add chopped cilantro after blending.

Assemble tacos by adding the beef mixture, lettuce, sour cream, cotija cheese, and roasted red salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary