Chili Con Carne Tacos with Homemade Tortillas
Ingredients
- For the tortillas
- 100 grams Cornmeal
- 100 grams Pastry flour
- 1 tsp salt
- 125 milliliters lukewarm water
- For the salsa and crema
- 1 Red Bell pepper
- 2 Tomatoes
- ½ Red onion
- 1 Tbsp flat-leaf parsley (coarsely chopped)
- salt
- freshly ground peppers
- 150 grams Crème fraiche
- 2 Tbsps Lime juice
- To sprinkle
- 2 Tbsps spicy, grated Hard cheese
- For the filling
- 300 grams Beef fillet
- 1 can Kidney beans
- 1 garlic clove
- 3 Tbsps vegetable oil
- ½ sm jar Tomatoes (diced)
- 1 tsp Chili powder
- 3 sprigs fresh cilantro
Preparation steps
For the tortillas: Combine all ingredients and mix until smooth. Cover and let rest for about 20 minutes. Divide the dough into 8 balls and flatten into thin tortillas using a tortilla press (or roll out on a floured work surface until around 15 cm (approximately 6 inches). In a nonstick frying pan, cook the tortillas for about 1 minute per side.
For the salsa: Rinse the pepper and tomatoes, core and cut into small cubes. Peel the onion and finely chop. Mix the peppers, tomatoes, onions and parsley together and season with salt and pepper. For the crema: Mix the crème fraîche with the lime juice.
For the filling: Rinse the beef, pat dry and cut into small cubes. Drain the kidney beans. Peel the garlic and mince. Heat the oil in a pan, sear the meat on all sides. Reduce the heat, add the garlic, tomatoes and chili powder and cook over medium heat for about 4 minutes, stirring. Rinse the cilantro, shake dry and finely chop the leaves. Add to the meat mixture along with the beans.
Distribute the filling between the tortillas and roll up.
Spread the salsa and crema over the tortillas and serve sprinkled with cheese.
