Old School Beef Tacos

Name: Old School Beef Tacos
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 servings Canola oil; 2 dried Guajillo or New Mexico dried chile pods; 59 milliliters chopped cilantro; 8 servings Sixteen 7-inch corn tortillas; 794 grams diced tomatoes, such as Glen Muir Fire Roasted; 3 cloves garlic, bashed; 1 Tbsp granulated garlic; 59 milliliters diced green bell pepper; 454 grams ground beef (80/20 blend); 1 Tbsp ground cumin; 710 milliliters shredded iceberg lettuce; 8 servings Kosher salt and fresh cracked black pepper; 2 limes, cut into wedges; 237 milliliters Mexican crema; 8 servings Extra-virgin olive oil; 59 milliliters diced onion; 1 onion, rough chopped; 2 teaspoons onion powder; 1 Tbsp paprika; 237 milliliters finely grated Parmesan; 59 milliliters diced red bell pepper; 2 vine tomatoes, diced

Old School Beef Tacos is a gluten free recipe with 8 servings. One serving contains 737 calories, 19g of protein, and 63g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of ground cumin, parmesan, vine tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mexican cuisine. k.a. my version of Kogi BBQ’s short-rib tacos), and Mini Taco Pizza Bites and a Back To School Visit to Staples Back To School Centre.

Instructions

Add 1 1/2 cups of hot water to a large bowl and add the dried chiles. Leave to sit so the chiles rehydrate and plump up, 15 to 20 minutes.

Ingredients you will need

Dried Chili Pepper

Chili Pepper

Water

Equipment you will use

Bowl

Heat a drizzle of olive oil in a medium saucepan over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the garlic and onions and saute until fragrant and soft, 5 to 6 minutes.

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Garlic

Onion

Add the cumin, and then pour in the diced tomatoes, rehydrated chile peppers and their water. Season with some salt and pepper. Then cover and simmer until sauce has reduced and is thickened, about 30 minutes. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm.

Ingredients you will need

Salt And Pepper

Chili Pepper

Tomato

Cumin

Sauce

Water

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Blender

For the taco filling: Set a large saute pan over high heat and add a drizzle of canola oil.

Ingredients you will need

Canola Oil

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Frying Pan

Add the onions and bell peppers and saute until tender.

Ingredients you will need

Bell Pepper

Onion

Add the ground beef and saute while breaking up with the back of a wooden spoon. Cook until well browned, 7 to 8 minutes. Then season with the cumin, granulated garlic, paprika, onion powder, salt and pepper. Cook for 3 to 4 more minutes. Then stir in half the enchilada sauce (reserve the other half for assembly). Keep warm.

Ingredients you will need

Granulated Garlic

Enchilada Sauce

Salt And Pepper

Onion Powder

Ground Beef

Paprika

Cumin

Equipment you will use

Wooden Spoon

For the tortillas: Take a large nonstick saute pan or griddle and spray lightly with the olive oil cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown, about 15 seconds, and then remove from the pan. Repeat with the remaining tortillas.

Ingredients you will need

Olive Oil Spray

Tortilla

Parmesan

Cheese

Equipment you will use

Frying Pan

Place a tortilla, cheese side up, on a plate and top with the ground beef mixture, a slathering of the reserved enchilada sauce and garnish with some tomatoes, shredded lettuce, crema, lime and cilantro.

Ingredients you will need

Enchilada Sauce

Ground Beef

Cilantro

Tomato

Tortilla

Lettuce

Cheese

Mexican Crema

Lime

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.