Red Chile Tacos

It’s Taco Tuesday and I have Cinco de Mayo on the mind. This red chile sauce is so fresh and tasty. The ancho chile powder gives it an authentic Mexican taste. Roasting the tomatoes gives it a smoky taste. All of the ingredients together… well all I can say is, Ole!

Wash and stem five tomatoes.

Red Chile Tacos (1)

Cut the tomatoes into quarters and lay in a single file on a baking sheet lined with foil. Brush with olive oil. Mince two garlic cloves. Sprinkle the garlic and a tablespoon of dried oregano over the tomatoes.

Red Chile Tacos (2)

Place in a preheated 400°F oven and bake for 30 minutes.

Red Chile Tacos (3)

Remove from the oven and using a spatula scoop the tomatoes and garlic bits into a food processor. Add two tablespoons of tomato paste, one small onion quartered, two jalapeno peppers, a tablespoon of apple cider vinegar, two tablespoons ancho chile powder, a tablespoon cumin, a tablespoon dried oregano, and one tablespoon Worcestershire sauce. Pulse until smooth.

NOTE: I prefer to remove the seed from the peppers, but if you like a hotter sauce throw in the seeds.

Red Chile Tacos (4)
Red Chile Tacos (5)

Brown a pound of grass-fed ground beef in a large skillet breaking apart the meat as it cooks. Drain any excess fat. Add the sauce to the meat and simmer for 15 minutes.

Red Chile Tacos (6)

Spoon the meat into eight corn, or flour, tortilla shells. Top with chopped cilantro, diced tomato and onion, and drizzle with sour cream.

¡Muy bien! – Ella

Red Chile Tacos

  • Servings: 4
  • Difficulty: easy
  • Print


• 5 tomatoes
• 4 teaspoons olive oil
• 1 tablespoon dried oregano
• 2-4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 small onion, quartered
• 2 jalapeno peppers
• 1 tablespoon apple cider vinegar
• 2 tablespoon ancho chile powder
• 1 tablespoon cumin
• 1 tablespoon dried oregano,
• 1 tablespoon Worcestershire sauce
• 1 pound ground beef
• Salt and Pepper, to taste
• Corn, or flour, tortilla shells
Chopped cilantro, Diced onion, Diced tomato, Crumbled Queso Fresco, and Sour Cream


  1. Preheat the oven to 400°F.
  2. Stem tomatoes and cut into quarters. Lay tomatoes in a single layer on a baking sheet lined with foil.
  3. Brush with the olive oil and sprinkle with the oregano and 1/2 of the garlic.
  4. Roast for 30 minutes.
  5. Remove from oven and scoop into a food processor, or blender.
  6. Add the tomato paste, onion, Jalapeno peppers, the remaining garlic, apple cider vinegar, ancho chili powder, cumin, oregano, Worcestershire sauce, and water. Pulse until smooth.
  7. Brown the ground beef in a heavy skillet breaking into crumbled pieces as it cooks. Drain any excess fat.
  8. Add the sauce to the meat and simmer for 15 minutes.
  9. Spoon the meat down the center of corn, or flour, tortilla shells. Top with chopped cilantro, diced onion, diced tomato, and/or sour cream.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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