BEEF TACOS

FOR 8 TACOS
Difficulty: Easy
Preparation: 50min
Rest: 1hora
Cooking: 10min

INGREDIENTS

For the Tortillas
  • 500g Corn Flour
  • 150g Margarine
  • 1 Cup Warm Water
  • Salt
For the Filling
  • 400g Beef Meat
  • 100ml Cream
  • Mustard
  • Salt
  • Whitte Pepper

PREPARATION

Making the Dough…
 
Knead the flour together with cream margarine and two coffee spoons of salt until the dough gets lumpy. Add the water gradually and keep on kneading until the dough gets elastic and bright. Cover with a cloth and let it rest for one hour.
 
Make 8 balls. Place each ball between two wax paper sheets and flatten out with a rolling pin. Tortillas must be thin and round.
 
Cooking the Filling…
 
Cut the beef into not very big cubes and season. Heat up a frying pan, griddle pan or grill pan gradually and grill the beef to taste. Here you can learn all secrets to cook veal until perfection for tender, juicy and tasty results.
 
Mix two large spoons of mustards with the cream and some freshly ground white pepper. Add the sauce and cook during two more minutes to let all flavours blend.
 
It’s Taco Time…
 
Heat up a Frying Pan or a Crepe Pan. Cook tortillas on both sides until they are brown and crunchy. You must cover them with a cloth so as they don’t get soft and weak.
 
Fill the tortillas, fold them in half and serve hot.
 

THE CHEF’S ADVICE
Serve with a side of spicy sauce or yoghourt sauce. Yoghourt makes meat flavour smoother and spicy sauce intensifies it.

TACOS DE CARNE DE BUEY

PARA 8 TACOS
Dificultad: Fácil
Tiempo de Preparación: 50min
Tiempo de Reposo: 1hora
Cocción: 10min

INGREDIENTES

Para las Tortitas
  • 500g Harina de Maíz
  • 150g Margarina
  • 1 Taza de Agua Tibia
  • Sal
Para el Relleno
  • 400g Carne de Buey
  • 100ml Crema de Leche
  • Mostaza
  • Sal
  • Pimienta Blanca

PREPARACIÓN

Elaborar la Masa…
 
Amasar la harina junto con la margarina a punto de pomada y dos cucharadas de café de sal hasta obtener una masa de consistencia grumosa. Añadir el agua poco a poco y seguir amasando hasta conseguir una masa de consistencia elástica y brillante. Tapar la masa con un paño y dejarla reposar durante 1 hora.
 
Formar 8 bolas. Colocar cada bola entre dos hojas de papel encerado y extenderlas con un rodillo. Deben quedar muy finas y redondas.
 
Cocinar el Relleno…
 
Cortar la carne a dados no demasiado grandes y sazonarla. Calentar una sartén, plancha o grill con un poco de aceite y asar la carne hasta el punto de cocción deseado. En este post te contamos todos los secretos para que la carne asada siempre quede tierna, jugosa y en su punto.
 
Mezclar dos cucharadas soperas de mostaza con la crema de leche y un poco de pimienta blanca recién molida. Añadirla a la carne y cocinar durante dos minutos para que los sabores se unifiquen.
 
Preparar los Tacos…
 
Calentar una sartén o una crepera y cocer la masa de los tacos por ambas caras hasta que estén dorados. Debes reservarlos tapados con un paño para que no se enfríen y se queden blandos.
 
Rellenar las tortitas, doblarlas por la mitad y servir calientes.
 

EL TRUCO DEL CHEF
Acompaña los tacos con salsa picante o salsa de yogurt. La salsa de yogurt suaviza el sabor de la carne y la salsa picante lo intensifica.

GRILLED ZUCCHINIS WITH GARLIC AND ROSEMARY

FOR 4 PERSONS
Difficulty: Easy
Preparation: 15min

INGREDIENTS

  • 6 Small Zucchinis
  • 1 Clove of Garlic
  • Olive Oil
  • Rosemary
  • Salt
  • Pepper

PREPARATION

Slice zucchinis. Sheets should be 3-5 millimeters thick. Peel and chop the garlic clove.
 
Heat up your griddle pan gradually. Start at medium temperature and increase intensity progressively until pan reaches the desired temperature.
 
Use a kitchen brush to uniformly paint zucchinis with olive oil. Grill them at high temperature during 5 minutes. Turn them upside down, add garlic, salt and pepper. Grill during 5 minutes. Add rosemary and serve.

THE CHEF’S ADVICE
You can add rosemary olive oil once zucchinis are cooked to intensify flavour. If you want to learn how to cook the most delicious vegetables, fish and meat, follow the advices of our post “Secrets to Grill like a Chef”