Tacos
This recipe recreates the authentic taco flavor of a Mexican restaurant. As long as you have the ingredients ready, it's not hard to make, so give it a try. You can also switch it up with chicken tacos using chicken breast instead of beef, or shrimp tacos.
Ingredients
Meat Filling
- Beef skirt steak200g
- Minced shallot1
- Balsamic vinegar4 tbsp
- Oregano powder1/4 tsp
- Chopped herbs1 tbsp
- Olive oil2 tbsp
- Salta pinch
- Peppera pinch
Salsa
- Tomato1
- Red onion1/8
- Cheongyang chili1
- Cilantro1 stalk
- Lime1
Toppings
- Onion1
- Bell pepper1
- Iceberg lettuce4 leaves
- Cheddar cheese1/2 cup
- Sour creamas needed
- Cooking oil2 tbsp
Tortillas
- Tortilla4 (20cm)
Directions
- 1
Finely chop the red onion, Cheongyang chili, and 1 stalk of cilantro, and juice 1 lime.
- 2
Briefly blanch the tomato in boiling water, remove the skin and seeds, then cut into 1.5 cm pieces.
- 3
Mix the ingredients from steps 1 and 2 evenly to make the salsa.
- 4
Finely mince the shallot and mix it with the balsamic vinegar, oregano powder, chopped herbs, olive oil, salt, and pepper to make the marinade.
- 5
Coat the beef evenly with 2 tablespoons of the marinade and refrigerate for about 30 minutes.
- 6
Cut the onion, bell pepper, and lettuce into thick strips, and slice the cheddar cheese into thin strips.
- 7
Heat oil in a pan and stir-fry the onion and bell pepper separately, seasoning each with salt and pepper.
- 8
Put the beef in a hot pan, cook it to your liking, then cut into bite-sized pieces.
- 9
On a warmed tortilla, layer sour cream, lettuce, onion, bell pepper, cheddar cheese, grilled beef, and cilantro in order. Top with the tomato salsa, drizzle with a little lime juice, then roll it up to finish.