
Tacos de Terres
Golden browned potato cubes mixed with seared ground beef. The aroma of cumin and smoked paprika rises from the pan as the juices are deglazed with fresh lime.
0Nutrition (per serving)
Ingredients
- 500 gGround beef 15% fat~313 cal/per serving(fresh)Gluten-free
- 400 gPotato~80 cal/per serving(small cubes)VeganGluten-free
- 1 pieceYellow onion~13 cal/per serving(sliced)VeganGluten-free
- 2 pieceGarlic~2 cal/per serving(minced)VeganGluten-free
- 1 pieceHot chili pepper~2 cal/per serving(seeded and sliced)VeganGluten-free
- 8 pieceSoft tortilla (for filling), made from corn~316 cal/per serving(warmed)Vegan
- 2 tbspExtra virgin olive oil~67 cal/per servingVeganGluten-free
- 1 tspCumin ground~6 cal/per servingVeganGluten-free
- 1 tspSmoked paprika~6 cal/per servingVeganGluten-free
- 1 pieceLime juice~2 cal/per servingVeganGluten-free
- 0.5 pieceFresh cilantro(chopped)VeganGluten-free
- 1 pinchGray sea saltVeganGluten-free
- 100 gCotija Cheese~101 cal/per serving(crumbled)Gluten-free
Allergens
Instructions
0/5Vegetable preparation
Peel the potatoes and cut them into regular one-centimeter cubes. Finely chop the yellow onion and mince the garlic after removing the germ.
10 minBrowning the potatoes
Heat the olive oil in a large skillet. Add the potatoes. They should sizzle on contact with the fat. Let them brown until they are crispy on the outside and tender in the middle.
15 minCooking the meat
Push the potatoes to the edge and add the ground beef to the center. Smash the meat with a spatula to distribute it well. Let it sear without stirring to get a nice brown crust, then add the onion and garlic.
10 minSeasoning and deglazing
Stir in the cumin, smoked paprika, and sliced chili. Salt. When the meat juices stick to the bottom, deglaze with the lime juice, scraping well to recover all the flavors.
5 minServing
Heat the tortillas for a few seconds in a dry pan to soften them. Fill them generously with the meat-potato mixture. Sprinkle with crumbled Cotija cheese and finish with chopped fresh cilantro.
5 min
Chef's tips
- •Do not overcrowd the pan so the potatoes brown properly without steaming.
- •Let the meat stick to the bottom before stirring; that is where the flavor concentrates.
Storage
The filling keeps for 3 days in the fridge. Reheat in a pan with a splash of water to restore moisture.