Mexican tacos
4 servings
60 minutes
Mexican tacos are a symbol of the passionate cuisine of Mexico, rooted in the ancient traditions of the Aztecs. The crispy tortilla made from a mix of corn and wheat flour creates the perfect pocket for juicy filling. The flavor of tacos is rich, spicy, and multifaceted: spicy ground beef combined with sweet bell pepper, hot chili pepper, and tender red onion creates a harmony of textures and aromas. Beans and corn add softness, while tomato paste provides a slight tanginess. The finishing touch is melted cheddar cheese enveloping the filling with a soft creamy note. This dish is perfect for friendly gatherings, and its vibrant taste immerses you in the atmosphere of a true Mexican celebration.
1
Mix warm water with egg and salt, add mixed flour, stir until smooth, and pour in vegetable oil. Fry pancakes in a hot dry (!) pan until a gentle golden color, remove from heat, and immediately fold into pockets (I 'hung' them to cool on the edge of a cutting board, about 1-1.5 cm thick). After all pancakes are cooked and formed into pockets, they need to be dried in the oven, or if time allows, leave them on the table at room temperature for a few hours/overnight.
- Water: 200 ml
- Chicken egg: 1 piece
- Cornmeal: 130 g
- Wheat flour: 70 g
- Vegetable oil: 20 ml
- Salt: to taste
2
Chop the onion, chili pepper (I chopped it with seeds for more heat), bell pepper, and celery into small pieces. Heat a small amount of vegetable oil (any of your choice) in a pan and add all the chopped vegetables, sauté for 2-3 minutes, add the minced meat, fry for another 5 minutes, and add water; let it simmer covered for about 20 minutes. Then add the beans, corn, and tomato paste, and water if necessary. Let it cook for another 10 minutes. 2-3 minutes before it's done, add grated cheddar cheese to the pan, wait for it to melt and the mixture to become homogeneous.
- Sweet red onion: 1 head
- Chili pepper: 2 pieces
- Bell pepper: 150 g
- Celery stalk: 1 stem
- Vegetable oil: 20 ml
- Ground beef: 400 g
- Water: 200 ml
- Canned red kidney beans: 0.5 jar
- Canned sweetcorn: 0.5 jar
- Tomato paste: 100 g
- Cheddar cheese: 200 g
3
Serve the pockets and filling on a separate plate. You'll need a lot of napkins!
