Spiced Beef Tortilla Tacos

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.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 761
• Protein: 41 g
• Carbs: 70 g
• Fat: 33 g

Ingredients

• 8 pc Soft tortilla (for filling), made from corn ( whole )
• 500 g Ground beef 15% fat ( fresh )
• 2 pc Round tomato ( finely diced )
• 1 pc Red onion ( finely sliced )
• 1 pc Fresh cilantro ( coarsely chopped )
• 2 pc Citrus aurantiifolia (Christm.) Swingle. ( cut into wedges )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pc Hot chili pepper optional ( seeded and sliced )
• 1 pinch Gray sea salt
• 1 pc Jalapeño Pepper ( thinly sliced )

Instructions

1. Prepare the fresh garnish

   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. Sear the beef

   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. Heat the tortillas

   Briefly heat each soft tortilla on both sides in a dry pan. They should become flexible and steaming without hardening.

4. Assemble the tacos

   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.

Chef's tips

• 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.

Storage

Store the meat and garnish separately in the fridge. The meat can be reheated in a pan, but the vegetables must remain raw.