Mexican Beef Tacos
Ingredients
- 400 gGround beef 15% fat (fresh)
- 8 pcSoft tortilla (for filling), made from corn (wheat)
- 1 pcRed onion (finely diced)
- 2 pcRound tomato (diced)
- 1 pcFresh cilantro (chopped bunch)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pcHot chili pepper (seeded and minced)
- 2 tbspMexican hot sauce
Method
Soft tortillas filled with seared, juicy meat flavored with spices. Fresh coriander and lime acidity cut through the richness of the filling.
- 1
Chop the red onion and cilantro. Cut the tomatoes into small, even cubes. Cut the limes into wedges. The cilantro should be coarsely chopped to retain all its flavor.
- 2
Heat the oil in a pan. Sear the beef over high heat until nicely browned. Add the minced garlic, cumin, paprika, and Mexican hot sauce. The meat should remain moist and not dry out at the end of cooking.
- 3
Heat the tortillas for a few seconds in a dry, hot pan. They should become soft and flexible without grilling or hardening.
- 4
Place the meat in the center of the tortillas. Add the onions, tomatoes, and cilantro. Finish with a squeeze of lime to bring the flavors together.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan so the meat browns instead of boiling.
- Keep tortillas in a clean towel after warming to maintain their flexibility.
How long does this dish keep?
Store meat and vegetables separately in the fridge for up to 2 days. Reheat only the meat.
