The taco is an antojito (snack) of Mexican cuisine that consists of a corn tortilla folded or rolled upon itself containing a filling usually made of meat, sauce, onion, and freshly chopped coriander. Tacos are usually eaten with the fingers (because it's even better). This recipe can be made in a very short time and guarantees an explosion of flavor!
INGREDIENTS
1 lb (450 g) lean ground beef
1 medium onion, chopped
1 garlic clove, minced
1 C. (15 mL) chili powder
1 C. (5 mL) dried oregano
1/2 tsp. (2 mL) ground cumin (optional)
1/4 tsp. (1 ml) hot pepper flakes
1 cup (250 ml) milk
1/3 cup (80 mL) tomato paste
Set and pepper to taste
12 taco shells
Toppings
Lettuce in pieces
Diced tomato
Green pepper, diced
Salsa
Sour cream
Shredded Canadian Cheddar or Monterey Jack
PREPARATION
Preheat the oven to 400 ° F (200 ° C).
In a large non-stick skillet, brown the ground beef over medium heat. Drain the fat. Add onion, garlic, chili powder, oregano, cumin, and hot pepper flakes; cook until tender, about 5 minutes.
Add the milk and tomato paste, and mix well; simmer for 5 to 10 minutes, or until most of the liquid is absorbed. Season with salt and pepper. Place on a serving plate.
Meanwhile, heat taco shells, upside down, on a baking sheet in the oven for 3 to 5 minutes. To serve, divide the beef mixture into each shell and sprinkle with your favorite toppings.
