Juicy Beef Tacos Costras | Mexican Street Food
(0)
30 min
Quick
Sezamo
Descoperă deliciul autentic din taqueriile din Ciudad de México: fâșii fragede de vită condimentată, învelite într-o crustă crocantă și aurie de brânză rumenită direct pe tigaie. Așezate în lipii calde și completate cu salsa proaspătă pico de gallo și felii cremoase de avocado, aceste tacos transformă cina într-un adevărat festival culinar stradal.
Ingredients
Preparation method
Preparing the meat and toppings
Cut the beef into thin strips. Mince the garlic cloves and mix them in a bowl with the olive oil, cumin, smoked paprika, salt, and black pepper. Marinate the meat in this aromatic mixture for 15 minutes.
For the fresh pico de gallo salsa, dice the tomatoes, finely chop the red onion, seeded jalapeño pepper, and fresh coriander. Mix everything in a bowl, drizzle with lime juice, and season with a pinch of salt. Slice the avocado thinly.
Cooking and creating the costra crust
Heat a large skillet or griddle over medium-high heat. Add the beef strips and sear them quickly for 3 to 4 minutes until they develop a nice crust and remain juicy inside. Remove the meat onto a warm plate.
Chef's tip
The secret to a perfect costra crust: use a well-heated non-stick or cast-iron skillet and let the cheese develop a golden-brown crust before attempting to loosen it with a spatula.
If you want an even spicier kick, leave some of the jalapeño seeds in the salsa or add a few dashes of hot sauce directly onto the meat.
15 min
Under an hour
