Spicy Tacos Guatemaltecos

Growing up, I thought tacos only came in those hard yellow shells from the grocery store. That’s what we had every “taco Tuesday” at my house – you know, the kind you fill with ground beef, shredded lettuce, and that pre-packaged Mexican cheese blend.

Then I tried tacos guatemaltecos at a small family restaurant, and it completely changed what I thought a taco could be. These aren’t your typical American-style tacos – they’re soft corn tortillas filled with seasoned meat, fresh herbs, and simple toppings that let each ingredient shine through. Now this is how I make tacos at home, and my family actually prefers them to our old standby version.

What Kind of Ground Beef Should I Use?

For Guatemalan tacos, lean ground beef is your best bet since it won’t make your tacos too greasy. Regular ground beef typically comes in different lean-to-fat ratios – look for something labeled as 90/10 or 85/15 (that’s percentage of lean meat to fat). While you could use extra lean ground beef (93/7), it might end up a bit too dry for these tacos. If you’re at the grocery store and aren’t sure which to pick, just remember that the higher the first number, the leaner the meat. Just avoid anything with less than 80% lean meat, as it’ll release too much fat when cooking and could make your tacos soggy.

Options for Substitutions

Let me share some helpful substitutions for these Guatemalan tacos:

• Papas (Potatoes): You can use any type of potato – russet, red, or yellow work well. If you’re watching carbs, try using cauliflower florets instead, just cook them for less time.
• Carne molida magra (Lean ground beef): Ground turkey or chicken are good alternatives for a lighter version. Ground pork works too, though it will change the flavor profile a bit.
• Tomatillos: If you can’t find tomatillos, use green tomatoes mixed with a splash of lime juice. As a last resort, regular tomatoes with extra lime juice can work, though the sauce will be less tangy.
• Chile jalapeño: Serrano peppers make a good substitute and are actually more common in Guatemala. For less heat, use poblano peppers, or skip it if you prefer mild food.
• Tortillas de maíz: Corn tortillas are pretty essential for authentic flavor, but flour tortillas can work in a pinch. Just know that the texture and taste will be different.
• Aguacates (Avocados): If avocados aren’t ripe or available, try using store-bought guacamole, or make a simple crema with sour cream, lime juice, and salt as an alternative topping.

Watch Out for These Mistakes While Cooking

The success of Guatemalan tacos largely depends on getting the potato texture just right – cutting them too large will result in undercooked centers while too small means they’ll turn to mush, so aim for consistent 1/2-inch cubes and test with a fork for the perfect tender-firm consistency. A common error is overcrowding the pan when browning the ground beef, which leads to steaming instead of proper browning – work in batches if needed and drain excess fat to keep your tacos from becoming greasy. The tomatillo sauce can quickly go from perfectly tangy to bitter if you over-roast the tomatillos, so keep a close eye on them and remove from heat as soon as they’re softened and lightly charred. For the best results, warm your corn tortillas in a dry skillet just before serving – microwaving them or skipping this step altogether will leave you with tortillas that crack and fall apart.

What to Serve With Guatemalan Tacos?

These hearty Guatemalan tacos are already packed with potatoes and meat, but a few simple sides can make the meal even better! A fresh cucumber and radish salad adds a nice crunch and helps balance out the richness of the tacos. I always put out bowls of pickled red onions and lime wedges so everyone can add their own toppings. For a complete spread, serve these tacos with a side of Mexican rice or black beans – the beans are especially good for scooping up any filling that falls out of the tacos. Keep some extra salsa verde or hot sauce on the table for those who like an extra kick of heat.

Storage Instructions

Keep Components: These Guatemalan tacos work best when you store the components separately. Keep the meat and potato filling in an airtight container in the fridge for up to 3 days. The avocado sauce should be stored separately with plastic wrap pressed directly on the surface to prevent browning.

Prep Ahead: You can make the meat and potato filling a day ahead – it actually tastes even better as the flavors have time to meld together! Just reheat it gently when you’re ready to serve. The tomatillo-avocado sauce is best made fresh, but if needed, you can prepare it up to 24 hours in advance.

Assemble Fresh: For the best experience, warm up your corn tortillas right before serving – they’ll be more pliable and won’t break. I recommend assembling these tacos just before eating rather than storing them already made, as this keeps the tortillas from getting soggy.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 80-90 g
• Fat: 120-140 g
• Carbohydrates: 150-160 g

Ingredients

• 5 papas grandes, en cubos
• 1 libra de carne molida magra
• 1 cebolla, finamente picada
• Sal y pimienta según tu preferencia
• 4 tomatillos, sin cáscara y en cuartos
• 1 diente de ajo, entero y pelado
• 3 aguacates, partidos a la mitad y sin hueso
• 1 chile jalapeño, en trocitos
• 10 tortillas de maíz

Paso 1: Cocinar las Papas

Coloca las papas en una cacerola grande y llénala con suficiente agua para cubrirlas.

Llévalas a ebullición, tapa la cacerola y cocina hasta que las papas estén tiernas, aproximadamente 10 minutos.

Paso 2: Preparar la Carne y la Cebolla

Mientras las papas se cocinan, desmenuza la carne molida en una sartén a fuego medio-alto.

Cocina por unos minutos y luego agrega la cebolla.

Continua cocinando hasta que la carne ya no esté rosada y la cebolla esté tierna.

Paso 3: Hacer el Puré de Papas y la Salsa

Una vez que las papas estén listas, pélalas y haz un puré en un plato.

Coloca los tomatillos, el ajo, el jalapeño y el cilantro en una licuadora y procesa hasta obtener una mezcla suave.

Añade el aguacate a la licuadora y procesa nuevamente hasta lograr una consistencia homogénea.

Paso 4: Armar los Taquitos

Con una cuchara, coloca un poco de la mezcla de carne y un poco de puré de papas en el centro de cada tortilla.

Enrolla las tortillas y amárralas con tiras de hoja de maíz para mantener la forma.

Paso 5: Freír los Taquitos

Calienta una sartén con aceite y coloca los taquitos ya enrollados en el aceite caliente.

Deja que se doren, luego retíralos y colócalos sobre papel de cocina para absorber el exceso de grasa.

Paso 6: Servir y Disfrutar

Sirve los taquitos dorados en un plato y vierte la salsa de tomate o de aguacate por encima.

Ahora, disfruta de estos deliciosos tacos guatemaltecos.