Beef Tacos
Ingredients
- 500 gGround beef 15% fat (fresh)
- 1 pcYellow onion (finely minced)
- 2 pcGarlic (minced)
- 1 tbspCumin ground
- 1 tspSmoked paprika
- 1 tspHot pepper en poudre
- 8 pcSoft tortilla (for filling), made from corn
- 1 pcRed onion (small diced)
- 2 pcRound tomato (diced)
- 1 pcFresh cilantro (chopped)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (quartered)
- 2 tbspSunflower oil
- 1 tspMexican oregano
Method
Meat seared hot to lock in juices, seasoned with cumin and chili. A sharp contrast between the warm tortilla and the crunch of fresh red onion.
- 1
Dice the red onion and tomatoes into small, even cubes. Chop the fresh cilantro. Set aside in the fridge to keep them crunchy.
- 2
Heat the sunflower oil in a stainless steel pan over high heat. Add the ground beef. The meat should sizzle and brown intensely until it slightly sticks to the bottom.
- 3
Add the minced yellow onion and pressed garlic. Pour in the cumin, smoked paprika, chili powder, and Mexican oregano. When the aroma of the spices fills the kitchen, deglaze with a splash of water to loosen the juices.
- 4
Quickly pass the tortillas through a dry pan. They should become soft and show a few brown spots.
- 5
Generously garnish the tortillas with the steaming meat. Add the raw vegetables, cilantro, and squeeze the lime at the last moment so the acidity awakens the fat of the meat.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan; work in batches if needed so the meat sears instead of boiling in its own juice.
- Let the meat 'stick' slightly to the bottom; that is where the concentrated flavor hides.
How long does this dish keep?
The meat keeps for 3 days in the fridge. Reheat in a pan with a splash of water. Keep the fresh toppings separate.
