Ground Beef Tacos with Kidney Bean Purée and Tomato Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 896 cal. | (43 %) | ||
| Protein | 46.81 g | (48 %) | ||
| Fat | 41.52 g | (36 %) | ||
| Carbohydrates | 90.38 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.89 g | (43 %) |
| Vitamin A | 412.56 mg | (51,570 %) | ||
| Vitamin D | 0.47 μg | (2 %) | ||
| Vitamin E | 3.22 mg | (27 %) | ||
| Vitamin B₁ | 0.67 mg | (67 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 17.72 mg | (148 %) | ||
| Vitamin B₆ | 0.93 mg | (66 %) | ||
| Folate | 259.41 μg | (86 %) | ||
| Pantothenic acid | 1.61 mg | (27 %) | ||
| Biotin | 12.61 μg | (28 %) | ||
| Vitamin B₁₂ | 1.44 μg | (48 %) | ||
| Vitamin C | 151.57 mg | (160 %) | ||
| Potassium | 1,584.42 mg | (40 %) | ||
| Calcium | 494.67 mg | (49 %) | ||
| Magnesium | 122.65 mg | (41 %) | ||
| Iron | 7.39 mg | (49 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 13.95 g | |||
| Cholesterol | 113.25 mg |
Ingredients
- For the tacos
- ¼ l Beef broth
- 350 grams Ground meat (beef)
- salt
- 8 Wheat tortillas
- vegetable oil (for frying)
- 2 small Beefsteak tomato
- ½ Endive
- 2 fresh hot green chili peppers
- 8 green Pepperoncini (for garnish)
- Cherry tomatoes (for garnish)
- Olives (for garnish)
- 100 grams Gouda (mittelalt)
- 8 Tbsps Sour cream
- Limes
- For the kidney bean purée
- 1 can Kidney beans
- 1 small onion
- 2 garlic cloves
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- 1 generous pinch Chili powder
- For the tomato salsa
- 600 grams Beefsteak tomato
- 2 fresh spicy chili peppers
- 1 small onion
- 2 Tbsps vegetable oil
- 1 garlic clove
- ½ bunch fresh cilantro
- salt
- freshly ground pepper
Preparation steps
For the tacos: Bring the broth to a boil. Add the beef, cover and simmer over medium heat for about 30 minutes. Remove the meat from the broth and let cool. Season with salt. Rinse the endive and spin dry. Remove the outer leaves and cut the inner yellow parts into very fine strips. Rinse the tomatoes, cut in half, remove the stems and cut into small cubes. Rinse the chiles and cut into thin rings. Shallow-fry the tortillas in a skillet to soften, place on a clean work surface, spread some bean purée (recipe below) over the tortillas, top with the ground meat, sprinkle with lime juice and top with lettuce, chiles and diced tomatoes. Top with sour cream.
Coarse grate the cheese over the tacos, top with tomato salsa (recipe below) and serve immediately. Top with cherry tomatoes and olives. Serve the remaining bean purée and tomato salsa on the side.
For the bean purée: Drain the beans, reserving the liquid. Purée the beans with 1/2 of the liquid. Peel the onion and garlic and finely chop. Heat the oil in a saucepan and sweat the onion until soft. Add the garlic and cook until fragrant. Add the bean purée and cook for about 5 minutes over low heat, stirring often. Season with salt, pepper and chili powder.
For the tomato salsa: Blanch the tomatoes, peel, remove the seeds and chop. Remove the stems and seeds from the chiles and finely chop. Peel the onion and finely chop. Heat the oil in a pan and sweat the onion until softened. Peel the garlic, mince and add to the pan. Add the tomatoes and chiles, cover and simmer over low heat for about 15 minutes. Meanwhile, pluck the cilantro leaves and finely chop. Fold into the sauce and season with salt and pepper. Serve cold garnished with sour cream, if desired.
