Mexican beef tacos

Ingredients

• Corn tortillas8 pieces (240 g)
• Ground beef (20% fat)400 g
• Red onion100 g
• Avocado150 g
• Lime2 pieces (100 g)
• Fresh cilantro15 g
• Cumin powder3 g
• Chili powder1 g
• Vine-ripened tomato200 g
• Extra virgin olive oil20 g
• Fine salt4 g

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Peel and finely dice the red onion; cut the tomatoes into 0.5 cm cubes (concasse), discarding excess liquid.
2. Heat the extra virgin olive oil in a cast-iron or non-stick skillet and sauté the onion over medium heat for 4 minutes until translucent.
3. Add the ground beef and increase the heat; cook for 7-8 minutes, breaking the meat apart with a wooden spoon until well-browned (Maillard reaction).
4. Stir in the cumin, chili powder, and 3 g of salt; toast the spices with the meat for another 2 minutes while stirring constantly.
5. In a bowl, prepare the salsa by mixing the diced tomatoes, chopped cilantro, juice of half a lime, and a pinch of salt.
6. Peel and pit the avocado, slice it thinly, and immediately drizzle with the juice of one lime to prevent oxidation.
7. Warm the corn tortillas on a hot griddle for about 30 seconds per side until light char marks appear and they become pliable.
8. Assemble the tacos by placing the hot meat at the base, followed by avocado slices and the tomato salsa; serve immediately with the remaining lime wedges.