Homemade pan-fried flour tortilla beef tacos

ビーフタコス：Homemade pan-fried flour tortilla beef tacos

Beef tacos = Carne Asada

Tacos are Mexico’s national dish, consisting of tortillas topped with meat, vegetables, sauce, and other toppings.

In Japan, there is a dish called taco rice, which is an adaptation of the taco introduced by the American military, so tacos are generally understood to be minced meat, lettuce, tomato, and cheese sandwiched between tortillas.

However, this taco is a taco that was popular in America and is different from the one in Mexico.

This time it’s a Mexican taco recipe.

In Mexico, the word taco is not the name of a dish, but seems to mean a snack. There are endless combinations of ingredients and styles.

Tortilla is an ingredient similar to rice in Japan.

Two common types are corn tortillas and flour tortillas. The difference between burritos, which tend to be mixed together, is that tacos use corn tortillas, while burritos use flour tortillas.

Normally, using flour made from corn would create a more authentic taste, but my recipe uses strong flour so that it can be easily made at home.

This taco has beef and salsa wrapped in a tortilla. I tried making tacos for the first time. I’ve never had it before, so I made it based on what I saw, but it was delicious.

I would like to eat real tacos someday ♡

Types of Tacos

• Carne asada
  • Carne asada means “grilled meat.” Beef is marinated in a sauce made with citrus fruits, garlic, phakchi (coriander,cilantro), and spices, then grilled and served on a tortilla.
• Carnitas
  • Carnitas means “small meat.” The meat is simmered until tender, then finely chopped and wrapped in a tortilla with onions and phakchi (coriander,cilantro).
• Chicken tinga
  • Shredded chicken is tossed in a sauce simmered with tomatoes, onions, and avocado. It has a smoky flavor.
• Al Pastor
  • Spice-marinated pork is cooked on a trompo and served with pineapple and onions. This taco style was influenced by the food culture of Lebanese immigrants.
• Pescado
  • Fried or grilled white fish is typically topped with pico de gallo and sour cream. Sometimes shrimp is used instead of white fish, and it is topped with cabbage and a citrus mayonnaise sauce.

NUTRITION FACTS : Homemade pan-fried flour tortilla beef tacos

 Tortilla

• 648 Calories Protein 15.5 g Total Fat 26.3 g Total Carbohydrates 93.3 g Sodium 1.6 g

Total nutrition value

• 1322 Calories Protein 59.9 g Total Fat 71.0 g Total Carbohydrates 120.2 g sodium 3.9g

INGREDIENTS : Homemade pan-fried flour tortilla beef tacos

Tortilla

• Strong wheat flour (130g)
• Salt (1g)
• Butter (30g)
• Warm water (50g)

Filling

• Beef (230g)
  • Salt (2g)
  • Butter (5g)
  • Sake (30g)

Salsa roja …It means red sauce. This sauce uses tomatoes, chili peppers, and phakchi (coriander,cilantro). Roasting the ingredients first will give it a deeper flavor.

• Green chili pepper (10g)
• Onion (110g)
• Tomato (140g)
• Red onion (70g)
• salt (1g)
• Phakchi (coriander,cilantro) (as needed)
• Lime juice (10g)

Phakchi is an ingredient used as a spice and herb. It is called Coriander in English, 香菜 in China, and Cilantro in Europe.

How to make Homemade pan-fried flour tortillas beef tacos

1. Microwave the butter for 30 seconds.
2. Rub the butter, flour, and salt together with your fingertips.
3. Once the dough has crumbly texture, add lukewarm water.
4. Knead the dough for 3 minutes, then wrap in plastic wrap and let it sit for 30 minutes (do not refrigerate).
5. Divide the dough into 25-30g portions and roll them into balls. (8 equal portions)
6. Place the parchment paper, dough, and parchment paper on a cutting board, in that order. Place the cutting board or pot on top and press down firmly.
7. The dough should be about 12cm in diameter. It will not shrink or expand during baking.
8. Heat a frying pan and cook the dough over high heat.
9. The dough will rise slightly.
10. Flip the dough over and press down with a spatula. Once both sides are golden brown, turn off the heat.
11. Cut off the stems of the green chili peppers. (Jalapenos can be eaten raw, but green chili peppers are best cooked. Green chili peppers can sting your hands, so if you have sensitive skin, wear gloves.)
12. Slice the onion.
13. Cut the tomato in half.
14. Sear the green chili peppers, onion, and tomato in a frying pan until golden brown. (No oil is used. Using roasted vegetables will result in a salsa with a milder bitterness and spiciness.)
15. Once the vegetables have cooled, blend them in a food processor along with the salt.
16. Rub salt into the beef and let it sit for 10 minutes. (I looked at many recipes for this recipe, but the basic recipe only uses salt as a seasoning; no pepper or spices are used.)
17. Add the beef to a frying pan with heated butter and fry until golden brown.
18. Pour sake into the frying pan and turn off the heat when the water has evaporated. (For a proper recipe, you’d boil the meat for about an hour. However, I chose to grill it instead of boiling it, as I wanted to enjoy the flavor of the meat.)
19. Cut the meat into small pieces.
20. Chop the red onion and phakchi (coriander,cilantro).
21. Top each tortilla with 20g of beef, 20g of salsa, a pinch of red onion, and a few phakchi (coriander,cilantro) leaves. (I add the phakchi (coriander,cilantro) and red onion at the end to preserve their color, but you can also mix them into the salsa. Another great option is to mix salsa with avocado paste to make guacamole.)

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