Today we are gonna make a nice little authentic Mexican taco recipe for a dinner with friends or even a dinner aperitif! I really like tacos because you can put whatever you want in it, I usually prepare several bowls with toppings and so everyone puts what they want in their tortillas.
Here I prepared a kind of chili made from ground beef, red beans, corn, and tomato sauce. You can also take advantage of leftover chili or bolognese to garnish tacos, it’s a good idea to reuse leftovers;)
I proposed with my chili salad, red cabbage just cut into strips, avocado slices, guacamole, onions, lime and small peppers for the more adventurous.
For the tortillas, simply put them in the microwave a few seconds before serving, so they will be hot and more flexible. Don’t have a microwave? No problem! Place them on a rack over a pan of simmering water and cover with a plate. They will heat up with steam;)
And since it’s best homemade, don’t hesitate to try my homemade taco bell chicken recipe.
Ingredients
- 8 corn tortillas
- 500 g minced meat
- 200 g red beans
- 1 small can of sweet corn
- 1 bell pepper
- 2 tomatoes
- 1 small can of concentrated tomatoes
- 20 cl tomato coulis
- 1 red onion
- some lettuce leaves
- olive oil
- 1 teaspoon ground cumin
- chili optional
- salt and pepper
- 2 lawyers for the service
Instructions
-
Finely chop the red onion. Seed the pepper and cut it into strips. Cut the tomatoes into cubes.
-
Brown the onion in a little olive oil in a frying pan. Add the minced meat, salt, pepper and brown.
-
Add the pepper strips, kidney beans, corn, tomatoes, tomato puree and, spices. Mix well, adjust the seasoning and simmer for about 15 minutes.
-
Serve with corn tortillas, lettuce leaves and, guacamole if desired.
Hope, you will love this Mexican taco but also i am gonna share Mexican street taco recipe for the bonus.
Mexican street taco recipe
For the Mexican street taco you need these ingredients to make it at its best.
Ingredients
- 1/4 cup (60 mL) orange juice
- 1/4 cup (60 mL) lime juice
- 1/4 cup (60 mL) olive oil
- 1 C. (15 mL) Worcestershire sauce
- 4 garlic cloves, minced
- 2 c. 1 teaspoon ground cumin
- 1 C. (5 ml) dried oregano
- 1 C. 1/2 teaspoon brown sugar
- 1 C. (5 ml) chili powder
- 1/2 tsp. 2 teaspoons salt
- 1/2 tsp. 1 tsp (2 mL) pepper
- 1 1/2 lb (750 g) flank steak
- 2 ripe avocados, cut in half and thinly sliced
- 1 can (283 g) diced tomatoes and Original green peppers, drained
- 1/4 cup (60 mL) lime juice
- 2 c. 1 tbsp (30 mL) diced marinated jalapeño peppers
- 12 corn tortillas, hot
- 1/2 small red onion, thinly sliced
- 1/4 cup (60 mL) fresh coriander, finely chopped
Instructions
- In a glass bowl, whisk together the orange juice, lime juice, oil, Worcestershire sauce, garlic, cumin, oregano, sugar, chili powder, salt and, the pepper; add the steak, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat; grease the grill well. Grill steaks for 6 to 7 minutes on each side for medium doneness or until desired doneness. Let stand for 5 minutes before slicing it thinly.
- Meanwhile, mix avocados, diced tomatoes and Original green peppers, lime juice and, marinated jalapeños. Assemble the steak in the tortillas with the mixture of avocado, red onion and, coriander.
Mexican Tacos Recipe
Ingredients
- 8 corn tortillas
- 500 g minced meat
- 200 g red beans
- 1 small can of sweet corn
- 1 bell pepper
- 2 tomatoes
- 1 small can of concentrated tomatoes
- 20 cl tomato coulis
- 1 red onion
- some lettuce leaves
- olive oil
- 1 teaspoon ground cumin
- chili optional
- salt and pepper
- 2 lawyers for the service
Instructions
- Finely chop the red onion. Seed the pepper and cut it into strips. Cut the tomatoes into cubes.
- Brown the onion in a little olive oil in a frying pan. Add the minced meat, salt, pepper and brown.
- Add the pepper strips, kidney beans, corn, tomatoes, tomato puree, and spices. Mix well, adjust the seasoning and simmer for about 15 minutes.
- Serve with corn tortillas, lettuce leaves, and guacamole if desired.
