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Tacos de Terres

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.

0
comfort-foodtraditionalmexican-stylespicy
15min
Prep time
25min
Cook time
Easy
Difficulty

Nutrition (per serving)

907
Calories
48g
Protein
79g
Carbs
41g
Fat
Spark IA
Contextual intelligence

Ingredients

4
  • 500 g
    Ground beef 15% fat
    ~313 cal/per serving
    (fresh)
  • 400 g
    Potato
    ~80 cal/per serving
    (small cubes)
  • 1 piece
    Yellow onion
    ~13 cal/per serving
    (sliced)
  • 2 piece
    Garlic
    ~2 cal/per serving
    (minced)
  • 1 piece
    Hot chili pepper
    ~2 cal/per serving
    (seeded and sliced)
  • 8 piece
    Soft tortilla (for filling), made from corn
    ~316 cal/per serving
    (warmed)
  • 2 tbsp
    Extra virgin olive oil
    ~67 cal/per serving
  • 1 tsp
    Cumin ground
    ~6 cal/per serving
  • 1 tsp
    Smoked paprika
    ~6 cal/per serving
  • 1 piece
    Lime juice
    ~2 cal/per serving
  • 0.5 piece
    Fresh cilantro
    (chopped)
  • 1 pinch
    Gray sea salt
  • 100 g
    Cotija Cheese
    ~101 cal/per serving
    (crumbled)

Allergens

glutenmilk
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Instructions

0/5
  1. Vegetable 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 min
  2. Browning 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 min
  3. Cooking 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 min
  4. Seasoning 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 min
  5. Serving

    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.

4.8
29 reviews
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Tacos de Terres | FoodCraft