Beef & Charred Corn Tacos with Tomatillo Salsa

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 4

Ingredients

100% Grass Fed Ground Beef (85% Lean 15% Fat)

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TACO INGREDIENTS

1 Pack Grass Run Farms 100% Grass Fed Ground Beef (85% Lean 15% Fat)
2 ears fresh corn, husked
1 tbsp olive oil
8 small corn or flour tortillas
½ cup cotija cheese, crumbled
1 lime wedge, for serving

SEASONING

1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
1 tsp kosher salt
½ tsp black pepper

TOMATILLO SALSA:

6 medium tomatillos, husked and rinsed
½ small white onion, quartered
1 jalapeño, stemmed
2 garlic cloves
½ cup cilantro, roughly chopped
2 tbsp fresh lime juice
½ tsp kosher salt, for salsa

INSTRUCTIONS

Char the tomatillos and aromatics: Heat a dry skillet or grill pan over medium-high heat. Add 6 medium tomatillos, husked and rinsed, ½ small white onion, quartered, 1 jalapeño, stemmed, and 2 garlic cloves and char for 8 minutes, turning occasionally, until blistered and blackened in spots. Set aside to cool slightly.
Char the corn: In the same hot pan, char 2 ears fresh corn, husked on all sides until deeply blackened in spots, 10 minutes. Set aside to cool, then slice the kernels off the cob.
Blend the tomatillo salsa: Add the charred tomatillos, onion, jalapeño, and garlic to a blender along with ½ cup cilantro, roughly chopped, 2 tablespoons fresh lime juice, and ½ teaspoon kosher salt, for salsa. Pulse until mostly smooth with a little texture. Taste and adjust salt or lime.
Season the beef: In a bowl, toss 1 pound 92/8 ground beef with 1 teaspoons chili powder, 1 teaspoons ground cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated.
Cook the beef and corn: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned beef, breaking it up with a spoon, and cook until browned and just cooked through, 8 minutes. Stir in the charred corn kernels during the last 2 minutes to warm through.
Warm the tortillas: Warm 8 small corn or flour tortillas in a dry skillet or directly over a gas flame, about 1 minute per side, until pliable and lightly toasted.
Assemble: Fill each tortilla with the beef and corn mixture, top generously with tomatillo salsa, and sprinkle with ½ cup cotija cheese, crumbled. Serve with 1 lime wedge, for serving.

Quick Cooking Tip

For best results, always rest steaks after cooking. It keeps juices locked in, ensuring every bite is tender and flavorful.

Want to get the most out of your grass fed steak? Browse our Home Chef’s Guide to Grass Fed Angus Beef for tips, recipes, and helpful how-tos. And for safe, delicious results, always cook steak to an internal temperature of at least 145°F.