Saturday Night Dinner: Easy & Delicious Mexican Beef Taco!

This is my husband’s favorite. The recipe is based on everything I learnt about cooking Mexican in Mexico. You can change the recipe, add something you like to it or omit some of the ingredients. The recipe is for two people. 

 

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You will need to make:

wraps

pico de gallo

vegetables

beef

guacamole

 

  • Wraps:

I use Paul Hollywood’s recipe from his How to Bake book. Or you can simply buy some wraps (I find corn wraps/tortillas tastier) in your local store.

 

taco wraps

 

  • Pico de gallo:

(or Mexican salsa)

1 big tomato

1 onion

cilantro (coriander)

lime juice

salt

pepper

olive oil

 

Real Mexican version: should look like the Mexican flag – only three colors – red (tomato), white (onion) and green (cilantro). Chop up the ingredients, I like small cubes. I add radish sometimes as well (gives a nice flavor). Sprinkle with lime juice to your taste, salt (tomatoes love salt!), pepper and olive oil. I use a lot of cilantro and lime here – for great flavors!

 

  • Vegetables:

(you can come up with your favorites, but this is what I usually use)

3 shallots

half paprika

1 spring onion

1 green chili

1 red chili

butter

salt

pepper

 

Cut all the ingredients and fry them in some butter on a low heat till soft. Season.

 

  • Beef:

250 – 300 g beef

garlic

cilantro

 

Cut the beef into strips. Preheat the frying pan. Use some butter or oil, fry the beef to your taste, with some garlic (I use a lot – 3-4 cloves, pressed), salt and pepper, and cilantro.

 

  • Guacamole:

2 small avocados

lime juice

salt

pepper

olive oil

 

It’s smart to make it last, right before you serve your tacos. I use the simplest version of the very authentic Mexican guacamole: cut the avocados in halves, take out the stones. Scoop the green pulp into a plate, mash it all with a fork (easier), sprinkle with some lime juice, salt, pepper and olive oil ( a little) to your taste. Mix it well. Ready to serve.

 

Time to assemble your tacos: wraps, beef, vegetables, pico de gallo and guacamole on a side.

 

20160326_204721[1]       taco wraps

Buen provecho! 🙂

 

Wine recommendation: Italo Cescon Piave DOC Cabernet Red Wine 2012

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(Some links in this post may be affiliate links* meaning I get a small provision fee, without any extra costs for you, if you decide to buy the recommended resources.)

 

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