Spiced Beef Tortilla Tacos
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (whole)
- 500 gGround beef 15% fat (fresh)
- 2 pcRound tomato (finely diced)
- 1 pcRed onion (finely sliced)
- 1 pcFresh cilantro (coarsely chopped)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (cut into wedges)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pcHot chili pepper (seeded and sliced)
- 1 pinchGray sea salt
- 1 pcJalapeño Pepper (thinly sliced)
Method
Beef seared over high heat to achieve a fragrant brown crust, contrasting with the freshness of raw red onions. The tortilla should be just softened by the heat, releasing a toasted grain aroma.
- 1
Cut the round tomatoes into small regular cubes. Finely chop the red onion to provide crunch without masking the meat's flavor. Coarsely chop the cilantro. Thinly slice the jalapeño pepper.
- 2
Heat the olive oil in a very hot pan. Add the ground beef and let it brown without stirring for 2 minutes to create a Maillard reaction. Add the cumin, smoked paprika, and minced chili. Mix so the spices toast.
- 3
Briefly heat each soft tortilla on both sides in a dry pan. They should become flexible and steaming without hardening.
- 4
Place a portion of meat in the center of the tortilla. Distribute the tomato cubes, onion, cilantro, and jalapeño slices. Finish with a squeeze of lime juice so the acidity awakens the richness of the meat.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan with meat to prevent it from boiling in its own juices; it must sear.
- If the tortillas cool down, keep them in a clean cloth to maintain their moisture and flexibility.
How long does this dish keep?
Store the meat and garnish separately in the fridge. The meat can be reheated in a pan, but the vegetables must remain raw.
