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Cuban Style Beef Tacos

This recipe is more of a stew, and the gravy adds to the flavor of the tacos. Because of the gravy there is no need for additional salsa to be added to the tacos.


Beef Stew

  • 2 lbs beef, cut into 1cm squares
  • 4 plum tomatoes, diced
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 2 ribs of celery, diced
  • 2 tbsp cooking oil
  • 1 to 3 hot chilli pepper, chopped (adjust to taste)
  • 3 tbsp raisins
  • 5 olives, chopped
  • 2 limes, juiced
  • ½ to 2 tbsp chilli powder, adjust according to taste
  • 2 tbsp cumin powder
  • 1 leek, sliced thinly
  • 6 white or brown mushrooms, sliced thinly
  • salt and pepper to taste
  • ½ to 1 tbsp brown sugar, adjust according to taste

Other Ingredients

  • Tortillas
  • lettuce, shredded
  • cheese, shredded
  • plain yogurt


  1. Fry chopped onions, garlic, celery and hot chilli peppers in oil until fragrant.
  2. Add cubed beef and brown.
  3. Add mushrooms and tomatoes, simmer until tomatoes are liquefied.
  4. Add raisins and olives.
  5. Add cumin and chilli powders.
  6. Add lime juice and leeks and bring to a boil. Simmer until beef is tender and gravy is a thick sauce, so that it will be well accommodated in a tortilla.
  7. Add salt, pepper and sugar to taste.
  8. Serve in a warm tortilla along with toppings desired.


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