Mini Beef and Lime Tacos
Ingredients
- 400 gGround beef 15% fat (fresh)
- 4 pcSoft tortilla (for filling), made from corn (cut into discs)
- 1 pcYellow onion (finely diced)
- 1 pcGarlic (minced)
- 2 tbspLime juice
- 10 pcSolanum lycopersicum esculentum M. (finely diced)
- 0.5 pcFresh cilantro (chopped)
- 1 tspCumin ground
- 1 tspSmoked paprika
- 2 tbspSunflower oil
- 1 pcHot chili pepper (thinly sliced)
- 100 gRed Salsa Sauce
Method
Beef searing in the pan, browned and juicy. The lime's acidity cuts through the richness, while fresh coriander provides a sharp herbaceous note.
- 1
Finely chop the yellow onion and garlic. Cut the cherry tomatoes into small cubes. Coarsely chop the fresh cilantro. Set everything aside separately.
- 2
Heat the sunflower oil in a pan until shimmering. Add the ground beef. Let it brown without stirring at first to get a crust, then crumble with a spatula.
- 3
Add the onion and garlic to the meat. Sprinkle with cumin and paprika. When the onions are translucent, deglaze with the lime juice. Stir in the Mexican salsa sauce and simmer for 2 minutes to bind the meat.
- 4
Using a cookie cutter or a glass, cut small discs out of the soft tortillas. Heat them for 10 seconds per side in a dry pan to soften them.
- 5
Place a spoonful of hot meat on each disc. Add the tomato cubes, a bit of sliced chili, and finish with the cilantro. Serve immediately while piping hot.
Frequently asked questions
How do you get this dish right?
- Don't overfill the mini tortillas; they need to fold without breaking.
- Squeeze the lime at the very last second to keep the acidity sharp.
How long does this dish keep?
Store the meat separately in the fridge for up to 48h. Reheat in a pan before assembling the tacos at the last minute.
