Beef Tacos

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 789
• Protein: 42 g
• Carbs: 73 g
• Fat: 33 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 1 tbsp Cumin ground
• 1 tsp Smoked paprika
• 1 tsp Hot pepper en poudre
• 8 piece Soft tortilla (for filling), made from corn
• 1 piece Red onion ( small diced )
• 2 piece Round tomato ( diced )
• 1 piece Fresh cilantro ( chopped )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( quartered )
• 2 tbsp Sunflower oil
• 1 tsp Mexican oregano

Instructions

1. Preparation of the garnish

   Dice the red onion and tomatoes into small, even cubes. Chop the fresh cilantro. Set aside in the fridge to keep them crunchy.

2. Searing the meat

   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. Seasoning

   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. Heating the tortillas

   Quickly pass the tortillas through a dry pan. They should become soft and show a few brown spots.

5. Assembly

   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.

Chef's tips

• 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.

Storage

The meat keeps for 3 days in the fridge. Reheat in a pan with a splash of water. Keep the fresh toppings separate.