Beef Tacos with Pico de Gallo

Beef Tacos with Pico de Gallo is a wonderful homemade recipe, with the homemade taco shells too!

2 cups masa harina

2 tsp. kosher salt

1/4 tsp. baking powder

1 cup + 3 Tbsp. warm water (110 degrees)

1 Tbsp. canola oil

1 small onion, diced

1 lb. lean ground beef

2 large tomatoes, diced

1 Tbsp. ground cumin

1/2 tsp. dried oregano

1/4 tsp. freshly ground black pepper

1 cup shredded green cabbage

Pico de Gallo-recipe here

Combine masa harina, 1 tsp. salt and baking powder. Add warm water and quickly knead together by hand to form a smooth dough. On a lightly floured surface, pinch off a 1 1/2 inch ball of dough, roll into a 4 inch disk. Repeat with remaining dough. Heat a cast iron skillet to medium-high. Cook the small corn tortillas, 1 or two at a time, until just puffed and slightly golden, 2-3 minutes, turn and cook 1-2 minutes more. Remove from heat, fold in half to create a shell. Repeat with remaining dough.

Heat oil in a skillet over medium-high heat. Add onions, cook until soft. Add beef, cook, stirring until well browned and crumbled. Drain excess fat. Stir in tomatoes, cumin, oregano, and remaining salt, season with pepper. Simmer until mixture is saucy, about 5 minutes.

Fill each shell with about 1 Tbsp. shredded cabbage and 1 Tbsp. beef. Spoon pico de gallo over the beef, or serve it on the side.

Makes 14

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