Tacos with beef and tropical salad
5 servings
60 minutes
Beef tacos with tropical salad are a gastronomic journey into Mexican cuisine with refreshing notes of tropical fruits. The crispy tortilla soaked in aromatic oil with turmeric and red pepper serves as the perfect base for juicy beef mince simmered in a spicy sauce. Its rich flavor is complemented by the freshness of mango and pineapple, crunchy cabbage and radish, while cilantro and lime juice add zest. This dish harmoniously combines the sweetness of fruits with the spiciness of spices, creating a true explosion of flavors. Tacos are perfect for friendly gatherings and family dinners, filling the atmosphere with warmth and aromas from southern regions. They should be served warm to enjoy all their richness of textures and flavors.
1
We are preparing a salad. In a large bowl, mix mango, pineapple, red onion, radish, cilantro, cabbage, lemon juice, and sugar. Add salt and refrigerate.
- Fresh cilantro (coriander): 25 g
- Mango: 1 piece
- Pineapple: 1 piece
- Red onion: 1 head
- Radish: 3 pieces
- Red cabbage: 120 g
- Lime juice: 2 tablespoons
- Sugar: 0.8 tablespoon
- Salt: 2 teaspoons
2
Preparing the filling. Place a large skillet over medium heat and pour in oil. Add leeks, onion, and minced garlic. Sauté for 4 minutes, stirring constantly. When the onion becomes soft and translucent, add paprika, cloves, red pepper, thyme and mix.
- Vegetable oil: 2.5 tablespoons
- Leek: 4 bunchs
- Onion: 1 head
- Garlic: 4 cloves
- Paprika: 0.5 teaspoon
- Carnation: 0.3 teaspoon
- Ground red pepper: 1.5 teaspoon
- Dried thyme leaves: 1 teaspoon
3
Add the minced meat, stir, and break up large chunks of meat. When the meat starts to brown, pour enough water into the pan to cover the meat. Add salt, pepper, and sugar.
- Ground beef: 400 g
- Salt: 2 teaspoons
- Freshly ground black pepper: 1 teaspoon
- Sugar: 0.8 tablespoon
4
When the water boils, reduce the heat and simmer for 25-30 minutes. Add salt and pepper.
- Salt: 2 teaspoons
- Freshly ground black pepper: 1 teaspoon
5
In a small bowl, mix oil, turmeric, and red pepper. Stir. Place the flatbread on parchment and brush it with oil on both sides.
- Vegetable oil: 2.5 tablespoons
- Turmeric: 0.3 teaspoon
- Ground red pepper: 1.5 teaspoon
6
Place the pan over medium heat. Pour in oil. Fry the flatbread on each side until crispy. Place the fried flatbreads on a paper towel to absorb excess oil.
- Vegetable oil: 2.5 tablespoons
- Taco Flatbreads: 10 pieces
7
Place beef and salad on the fried flatbreads. Serve warm, enjoy your meal!
- Ground beef: 400 g
- Fresh cilantro (coriander): 25 g
- Mango: 1 piece
- Pineapple: 1 piece
- Red onion: 1 head
- Radish: 3 pieces
- Red cabbage: 120 g
- Lime juice: 2 tablespoons