Tacos Dorados con Carne-Crispy Beef Tacos

 

CRISPY BEEF TACOS KIT

 

Tacos Dorados con Carne

Crispy Beef Tacos

Guanajuato, Mexico

 

Serves 4

12        Carmelita Fresh Corn Tortillas (Yellow corn)

500gs  Skirt or flank steak, cut into 2.5 cm cubes or any leftover roast beef

750ml Water

1          Garlic clove

1          Small Onion, roughly chopped

1          Teaspoon salt

1 ½      Teaspoons Canola or Vegetable Oil

½         Cup thinly sliced white onion

1          Can 220gms San Marcos Red Sliced Jalapenos 

1          Cup Canola or Vegetable Oil

1          Cup Salsa Pico de gallo 

100gms           Fresco Cheese Crumbled (or Fetta Cheese)

100ml  Sour Cream

            Toothpicks

1          Can  San Marcos Refried Black Beans

 

 CRISPY BEEF TACOS KIT

 

 

Put the beef, garlic and small onion into a large saucepan, cover well with water and bring to a simmer. Continue simmering over low heat until the beef is tender, about 40 minutes. Leave the meat to cool in the broth, then drain. And when the meet is cool enough to handle, shred coarsely, removing any sinew or gristle. Reserve.

 

Heat the oil in a large skillet and fry the onion gently until translucent. Add the meat and cook over medium heat, stirring from time to time, until it’s lightly browned. Set aside to cool a little.

 

Warm 4 of the tortillas in the microwave for 40 seconds. Place 2 tablespoons of the chicken shredded across each tortilla with one or two strips of the jalapeno chiles, roll up and secure with toothpicks (sliding them into the flap while holding them almost parallel to it. The taco should resemble a spring roll). Cover with plastic wrap or a moist tea towel. Continue the same procedure with the rest of the tortillas.

 

Carefully heat the oil in a saucepan and drop the taco into it. You can use a deep-fat fryer to cook several tacos at once. Fry until crisp, turning occasionally, until all sides are lightly browned, about 4 minutes. Drain on paper towels and keep warm in a low oven while frying the remainder.

 

In the meanwhile, open the beans’ can and heat in a saucepan for about 5 minutes in a low-medium heat, keep cover and set aside.

 

On a large plate, serve four Tacos side by side, topped with the Salsa Ranchera, sour cream and sprinkle with cheese.

 

Serve immediately with refried beans at side.