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Ground Beef Taco with Pickled Red Onion and Queso Fresco https://www.metro.ca/userfiles/image/recipes/tacos-bœuf-hache-oignons-rouges-queso-fresco-11222.jpg PT15M PT25M PT40M
Pickled red onions:Slice your red onions and place in a reusable container. Add in the salt, sugar, and red wine vinegar. Let sit for 2 hours at room temp, shaking occasionally.Preheat oven to 200F (95°C)In a nonstick pan on medium heat, add in the ground beef. Break up the beef and brown in the pan.Mix all the spices and add them to the beef.Continue to cook for another minute and then add in the beef stock. Simmer for 5 minutes and set aside.In a second nonstick pan on medium heat, gently brown each taco shell. Once each is browned, place in tin foil and cover them.Place them in the oven to stay warm and soft.Place all ingredients on the table and build your tacos as desired.Source: Metro
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16 oz (455 g) extra lean ground grassfed beef 1 teaspoon (5 ml) canola oil 1 tablespoon (15 ml) chili powder 1/4 teaspoon (1,25 ml) cayenne pepper 1 teaspoon (5 ml) garlic powder 1/4 teaspoon (1,25 ml) cumin 1/2 teaspoon (2,5 ml) salt 2 tablespoon (30 ml) cilantro chopped 1/4 cup (60 ml) beef broth 4 corn tortillas 1 jalapeño sliced 1 cup (250 ml) green leaf lettuce chopped 60 ml Queso Fresco 2 small red onion cut into strips 1 cup (250 ml) red wine vinegar 3 tablespoon (45 ml) sugar 1 tablespoon (15 ml) salt
Ground Beef Taco with Pickled Red Onion and Queso Fresco

Ground Beef Taco with Pickled Red Onion and Queso Fresco

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4
Main course
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 16 oz
    (455 g)
    extra lean ground grassfed beef
  • 1 teaspoon
    (5 ml)
    canola oil
  • 1 tablespoon
    (15 ml)
    chili powder
  • 1/4 teaspoon
    (1,25 ml)
    cayenne pepper
  • 1 teaspoon
    (5 ml)
    garlic powder
  • 1/4 teaspoon
    (1,25 ml)
    cumin
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 2 tablespoon
    (30 ml)
    cilantro chopped
  • 1/4 cup
    (60 ml)
    beef broth
  • 4
    corn tortillas
  • 1
    jalapeño sliced
  • 1 cup
    (250 ml)
    green leaf lettuce chopped
  • 60 ml
    Queso Fresco
  • 2
    small red onion cut into strips
  • 1 cup
    (250 ml)
    red wine vinegar
  • 3 tablespoon
    (45 ml)
    sugar
  • 1 tablespoon
    (15 ml)
    salt
Imprimer ma sélection

Preparation

Pickled red onions:

Slice your red onions and place in a reusable container. Add in the salt, sugar, and red wine vinegar. Let sit for 2 hours at room temp, shaking occasionally.

Preheat oven to 200F (95°C)

In a nonstick pan on medium heat, add in the ground beef. Break up the beef and brown in the pan.

Mix all the spices and add them to the beef.

Continue to cook for another minute and then add in the beef stock. Simmer for 5 minutes and set aside.

In a second nonstick pan on medium heat, gently brown each taco shell. Once each is browned, place in tin foil and cover them.

Place them in the oven to stay warm and soft.

Place all ingredients on the table and build your tacos as desired.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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