Beef Stuffed Tacos
6 servings
60 minutes
Beef-stuffed tacos are a classic Mexican dish that combines a crispy corn tortilla with a flavorful, spicy filling. The origins of tacos run deep in Mexico's history, where this dish has always been a symbol of affordable and delicious food. Tender beef sautéed with onions, bell peppers, and spices gains rich flavor from the addition of tomato paste and potatoes. Crispy tortillas toasted to a golden crust add a unique texture to the dish. Fresh salad and juicy tomatoes complete the composition, adding freshness and lightness. Tacos can be served as a standalone dish or complemented with salsa, guacamole, and hot sauces. It's the perfect treat for a cozy dinner or festive gathering that brings friends and family together at one table.
1
Clean and chop the onion. Remove the core of the bell pepper, discard the seeds and white veins, and chop it. Finely chop the beef.
- Onion: 1 head
- Green bell pepper: 1 piece
- Beef tenderloin: 1 kg
2
In a large skillet over high heat, heat 3 tbsp of vegetable oil and sauté the beef for 6-8 minutes. Add onion, bell pepper, cumin, and minced garlic. Season with salt and pepper and cook for 2-3 minutes until the vegetables are soft.
- Beef tenderloin: 1 kg
- Onion: 1 head
- Green bell pepper: 1 piece
- Ground cumin: 1 teaspoon
- Ground dried garlic: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Then add the diced potato, tomato paste, and pour in 1 1/2 cups of water. Reduce the heat and simmer for 25-30 minutes until the liquid evaporates.
- Potato: 1 piece
- Tomato paste: 3 tablespoons
- Corn tortillas: 12 pieces
4
Preheat the oven to 100 degrees. Pour vegetable oil into a medium pot (about 7 cm deep). Heat the oil.
- Unsalted butter: 3 tablespoons
5
Take the corn tortilla out of the packaging and immerse it in hot oil. Using tongs, fold the tortilla so that the edges are about 5 cm apart. Fry for about 30 seconds to hold its shape and another 2 minutes until it is covered with blisters and a crispy crust.
6
Place the finished flatbreads on paper towels to drain excess oil. Then put them in the preheated oven. Do the same with the remaining flatbreads.
7
Cut the tomato and salad. Place the filling in each tortilla, then add tomato and salad. Serve the tacos hot. Enjoy your meal!
- Tomatoes: 1 piece
- Iceberg lettuce: 1 piece