Spicy Beef Tacos with Toasted Naan
A Mexican-Indian beef keema filling, a Mediterranean-inspired cilantro-mint yogurt crema, and buttered herbs-and-garlic naan — a 1-2 punch of perfectly spicy beef and wonderfully cool sauce.
Creator Verified
- 10 min
- Prep
- 20–25 min
- Cook
- 23
- Ingredients
- serves 4
- Yield
Ingredients
Servings
Tap an ingredient to check it off
Spice mix
Keema
Cilantro-mint crema
Naan
Toppings
Steps
- Crema first: whisk the yogurt with big handfuls of chopped cilantro and mint, the serrano (optional), lemon juice, and a pinch of salt. Cover and refrigerate.
- Brown the beef: ceramic skillet or Blackstone over medium-high with a little neutral oil. Let the beef sit and develop crusty patches before breaking it up — that's the char.
- Bloom the spices: push the beef aside so the oil pools on the open half of the pan. Add the full spice mix to the fat for 30 seconds until fragrant.
- Combine: mix the bloomed spices into the meat, then add the garlic and ginger and mix them in. Simmer about 5 minutes while you prepare to build the tacos.
- Naan: warm the naan on the griddle, brush with melted butter, and dust lightly with herbs & garlic blend as it comes off.
- Assemble: a swipe of crema, a pile of keema, pickled jalapeños, cilantro, and a squeeze of lemon.
Equipment
Ceramic skillet or Blackstone griddle, whisk (for crema)
Watch the video
The Wallet contains no ads. YouTube may show ads in its own player — the written recipe above never depends on it.
Recipe by Rachel · From TexMex Mashup on YouTube · Contains: gluten (naan), dairy (yogurt, butter)