Mexican Beef Tacos

Soft tortillas filled with seared, juicy meat flavored with spices. Fresh coriander and lime acidity cut through the richness of the filling.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 702
• Protein: 34 g
• Carbs: 70 g
• Fat: 29 g

Ingredients

• 400 g Ground beef 15% fat ( fresh )
• 8 piece Soft tortilla (for filling), made from corn ( wheat )
• 1 piece Red onion ( finely diced )
• 2 piece Round tomato ( diced )
• 1 piece Fresh cilantro ( chopped bunch )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 piece Hot chili pepper optional ( seeded and minced )
• 2 tbsp Mexican hot sauce

Instructions

1. Vegetable preparation

   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. Cooking the meat

   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. Softening the tortillas

   Heat the tortillas for a few seconds in a dry, hot pan. They should become soft and flexible without grilling or hardening.

4. Assembly

   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.

Chef's tips

• Do not overcrowd the pan so the meat browns instead of boiling.
• Keep tortillas in a clean towel after warming to maintain their flexibility.

Storage

Store meat and vegetables separately in the fridge for up to 2 days. Reheat only the meat.