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
- 25–30 min
- Cook
- 21
- Ingredients
- serves 4
- Yield
Ingredients
Servings
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Spice mix
Keema
Cilantro-mint crema
Naan
Toppings
Steps
- Crema first: whisk the yogurt with the minced cilantro and mint, the serrano (optional), the 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 to 1 minute, stirring continually so the spices don't burn.
- Combine: mix the bloomed spices into the meat, then add the garlic and ginger and mix them in. Cover and simmer about 5 minutes.
- While the meat simmers, take the naan one or two at a time, depending on the size of your skillet. Brush lightly with melted butter, add a dash of herb & garlic blend, and lightly toast the naan on the griddle or in a skillet — it will brown slightly.
- Assemble: a swipe of crema, a pile of keema, and pickled jalapeños on top.
Substitutions
- Beef → any ground meat, 1:1
Rachel's tips
- Serving size is one taco — they're substantial.
Equipment
Ceramic skillet or Blackstone griddle, whisk (for crema)
Watch the video
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The story
Like everything I make, this was an experiment. The result? These are now my favorite tacos ever.
Recipe by Rachel · From TexMex Mashup on YouTube · Contains: gluten (naan), dairy (yogurt, butter)