Smoked beef and red bean tacos
What you'll really appreciate about this lovely proposal is the conviviality it creates, combining pleasure and gourmet delights. YUM!
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Ingredients
Portions:
4
150 g
beef shoulder, thinly sliced
1 tbsp
casa olive oil
0.5 piece
red onion, thinly sliced
0.5 piece
yellow pepper, chopped
0.5 piece
red pepper, chopped
0.5 piece
green pepper, chopped
200 g
red beans, cooked
2 tbsp
tomato purée
1 clove
garlic, minced
0.5 tsp
chipotle chilli, minced
0.5 tsp
fine salt
0.5 tsp
ground cumin
0.5 tsp
smoked paprika
0.25 tsp
ground white pepper
For serving:
2 pieces
nixtamalised maize tortillas
1 tbsp
fresh coriander, chopped
0.5 piece
lime, cut into wedges
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of casa olive oil in a large skillet over medium-high heat.
- Add 150 g of beef shoulder and cook until browned, about 5 minutes.
- Stir in 0.5 piece of red onion, 0.5 piece of yellow pepper, 0.5 piece of red pepper, and 0.5 piece of green pepper. Sauté for another 5 minutes until they soften.
- Add 200 g of red beans, 2 tbsp of tomato purée, 1 clove of minced garlic, and 0.5 tsp of chipotle chilli. Season with 0.5 tsp of fine salt, 0.5 tsp of ground cumin, 0.5 tsp of smoked paprika, and 0.25 tsp of ground white pepper. Cook for an additional 5 minutes.
- Warm 2 pieces of nixtamalised maize tortillas in a separate pan or microwave.
- Serve the beef and bean mixture in the warmed tortillas. Garnish with 1 tbsp of fresh coriander and lime wedges from 0.5 piece of lime.
For an extra smoky flavor, grill the peppers before adding them to the mix.