Carne Molida Tacos

This recipe is part of the One BIG Recipe: Fiesta Fusion Feast

Servings: 4

Ease of Preparation: Medium

Ingredients

• Pickled Red Onions:

  • 1 cup (240 ml) water
  • ¾ cup (180 ml) white vinegar
  • 2 tablespoons (30 ml) salt
  • ¼ cup (60 ml) sugar
  • 1-2 red onions, thinly sliced

• Salsa Verde:

  • 4 cups (945 ml) chopped tomatillos
  • 1 onion, chopped
  • 1 jalapeño, seeded and chopped
  • 3 serrano peppers, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 2 tablespoons (30 ml) olive oil
  • Salt
  • ½ bunch of cilantro, chopped
  • 1 tablespoon (15 ml) chopped garlic
  • ½ lime, juice

• Carne Molida Tacos:

  • 1 pound (454 g) ground beef
  • 1 ½ tablespoons (22 ml) vegetable oil
  • ½ onion, chopped
  • 2 garlic cloves, diced
  • 1 jalapeño, seeded and chopped
  • 1 tomato, chopped
  • 2 tablespoons (30 ml) chopped cilantro leaves
  • ½ teaspoon (2.5 ml) ground cumin
  • ¼ teaspoon (1.25 ml) Mexican oregano
  • ¼ cup (60 ml) tomato paste
  • ½ cup (120 ml) water
  • ½ teaspoon (2.5 ml) beef bouillon base
  • Salt
  • Corn tortillas

Method

• For the Pickled Red Onions:

  • In a saucepan over medium-high heat, combine the water, vinegar, salt, and sugar. Allow to come to a simmer.
  • Place the onions in a mason jar.
  • Once simmering, remove the mixture from the heat and pour over the onions. Allow to come to room temperature and reserve until needed.

• For the Salsa Verde:

  • Preheat a broiler to high heat.
  • In a medium bowl, combine tomatillos, onion, jalapeño, serrano, bell pepper, and Poblano peppers.
  • Drizzle olive oil into the veggies, season with salt.
  • Toss all to combine, transfer to a baking tray in an even layer.
  • Broil the veggies for 10 minutes until well charred, tossing every 2 minutes.
  • When ready, remove the veggies from the broiler and set aside to cool completely.
  • When the charred vegetables are cool, transfer to the bowl of a food processor.
  • Add cilantro, add to the bowl.
  • Add garlic and the juice and zest from ½ lime.
  • Pulse to make a fairly smooth salsa, taste and adjust seasoning with salt.
  • Transfer to a container and refrigerate until needed.

• For the Carne Molida Tacos:

  • Place the ground beef in a pot and cover with cold water. Break the meat up into small crumbles using a wooden spoon. Set the pot over medium-high heat and bring to a boil, stirring often.
  • Once boiling, lower the heat to medium-low, cover the pot and allow the meat to simmer until fully cooked, 12-15 minutes.
  • Pour the meat into a fine-mesh strainer, discarding the water. Place a large skillet over medium-low heat and add the oil.
  • Once hot, add the onion and cook for 2 minutes.
  • Add the garlic, jalapeño, tomato, and cilantro and cook 1 minute more.
  • Add the drained ground beef to the skillet, along with the cumin, oregano, tomato paste, water, and beef bouillon. Season with salt and press down on the mixture with a spatula to submerge the solids as much as possible.
  • Cover the pan and allow the mixture to simmer until the sauce is thickened, 20-25 minutes.
  • Spoon the mixture into warmed corn tortillas, top with Pickled Red Onions and Salsa Verde and serve immediately.