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.
You will need to make:
pico de gallo
- Pico de gallo:
(or Mexican salsa)
1 big tomato
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!
(you can come up with your favorites, but this is what I usually use)
1 spring onion
1 green chili
1 red chili
Cut all the ingredients and fry them in some butter on a low heat till soft. Season.
250 – 300 g beef
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.
2 small avocados
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.
Buen provecho! 🙂
Wine recommendation: Italo Cescon Piave DOC Cabernet Red Wine 2012
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