Taco Dinner

Taco Dinner

Embark on a flavor-packed journey to the streets of Mexico with this tantalizing taco dinner! Picture sizzling seasoned meats, zesty pico de gallo, creamy guacamole, and a tortilla embrace. It’s not just a meal; it’s a taste bud fiesta! Prepare for a culinary adventure, making your kitchen the hottest spot in town.

  • 2 lbs beef chuck
  • 2-3 garlic cloves diced
  • One sliced onion
  • 3-4 medium size fresh tomatoes
  • Half of a various color bell pepper
  • One lime
  • ½ cup diced red onion
  • Bunch cilantro chopped
  • Two avocados
  • Corn tortillas

Roughly cut the beef chuck into small ½” (1cm) cubes. You don’t have to be precise here; roughness is the key here.
Meanwhile, heat a heavy-duty cast iron with 1 Tbs vegetable oil on medium heat. Add the diced-up beef chuck. Add the diced garlic and toss it until evenly browned. Add your favorite Adobo seasoning (I am using All-Purpose here) to taste and ground pepper.
In a smaller cast iron pan, toss the sliced onion with 1 Ts vegetable oil, salt, and pepper to taste. Sautee the onion on medium heat until it is nice and caramelized.

Start dicing the tomatoes, bell peppers, red onion, and half of the chopped cilantro. Salt to taste and squeeze half a lime. Toss gently and set apart.

Carefully half the avocados along the core, take the pit out, and scoop the flesh into a bowl. Use a fork or a rolling pin to mash the avocados roughly. Add salt to taste, ground pepper, and the juice from half a lime. Add the other half of the chopped cilantro and mix gently.

Warm up the corn tortillas wrapped in a wet paper towel in a microwave for 1 minute. Scoop a portion of the taco meat on each, followed by the sauteed onion. Top with your favorite red or green salsa and a drizzle of lime juice. Add a scoop of pico de gallo and guacamole.

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