- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“These quick Mexican tacos combine golden ground beef with tomatoes and onion served in warmed corn tortillas. Finished with cheese, avocado slices, and fresh cilantro, they are very practical.”
What you need to know
- The sautéing of the ground beef with onion and chopped tomatoes develops a moist sauce without excess free liquid.
- Pre-heating the corn tortillas in a dry skillet restores flexibility without breaking the dough.
- The assembly with avocado and grated cheese on top balances the heat of the filling with freshness and vegetable creaminess.
Ingredients
Main
- 8 corn tortillas
- 300g seasoned ground beef
- 1 chopped onion
- 2 tomates picados
- 100g grated cheese
- 1 abacate maduro
- 1 bunch fresh coriander
- Salt and pepper to taste
Instructions
Principal
- In a hot skillet, add the ground beef and cook until browned.
- Add the chopped onion and sauté until translucent.
- Add the tomatoes and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Meanwhile, heat the tortillas in a separate pan for about 1 minute on each side.
- Assemble the taco: place the meat mixture on the tortilla.
- Press a little to shape, and add cheese, avocado slices, and cilantro on top.
- Repeat the process with the other tortillas and serve immediately.
Chef's tips
- Heat the corn tortillas for 1 minute on each side in a hot skillet without oil until they become pliable.
- Keep the tortillas warm wrapped in a clean kitchen towel while you finish cooking the meat.
- Drain any excess fat from the ground beef before putting it in the filling so as not to soak the bases.
Variations
- Spicy taco: add a teaspoon of chili powder and ground cumin to the ground meat sauté.
- With sour cream: add a tablespoon of sour cream prepared with heavy cream and lime juice.
- Beans and beef version: incorporate half a cup of cooked drained black beans to the skillet saute.
Substitutions
- Ground beef can be replaced by seasoned shredded chicken, pork loin in strips or soy meat.
- Corn tortillas can be replaced by wheat flour tortillas or crispy taco shells.
- Grated prato cheese or mozzarella can be swapped for mild cheddar cheese or meia-cura cheese.
How to store
Store the assembly components in separate containers in the fridge for up to 3 days. Reheat the ground meat in the pan and warm the tortillas at the time of assembly to prevent the filling from softening the corn dough.
Can it be frozen?
The cooked ground meat filling freezes very well in a closed container for up to 3 months. The tortillas can also be frozen separated by plastic wrap; assemble the tacos only after thawing and heating everything.
What to serve with
Serve with slices of Tahiti lime to squeeze at the moment, pico de gallo sauce, and crunchy corn tortilla chips. To drink, chilled hibiscus-infused water or chilled light beer harmonize very well.
Frequently asked questions
Why does the corn tortilla break when I fold the taco?
Cold corn tortillas become dry and stiff; heat them for 1 minute on each side on a hot griddle to make them flexible.
Can I substitute ground beef with sliced beef strips?
Yes, strips of sirloin or chicken sautéed quickly over high heat work very well maintaining the assembly standard.
How many tacos does this recipe yield per person?
Yields 8 complete units, corresponding to 2 hearty tacos per serving for a group of 4 adults.
How do I prevent sliced avocado from browning before serving?
Drizzle the avocado slices with a few drops of lemon juice and keep in a closed container until the moment of consumption.
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