Tacos with beef and vegetable salsa

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16 ingr.

15 min.

200°C

Tacos with beef and vegetable salsa

Sprinkle the beef with salt, pepper and refrigerate for 12 hours. Remove and keep at room temperature for about 30 minutes before baking. Cut into thin strips.

Vegetable salsa production:
Cut the tomatoes into small cubes. Red and green peppers, onion cut into small squares and mix with tomatoes. Add the chopped coriander to the vegetable mixture, pour in the squeezed lime juice and a pinch of salt. Mix everything well.
Prepare the Kamado BONO grill for direct cooking, ignite the charcoal with a tanner, place the cast iron grill and wait until the temperature rises to 200 degrees.
Close the upper and lower air dampers to keep the temperature even.
When the grill is fully heated, place the meat on the grill and cook each side of the strips for 1 minute. After baking, remove from the grill and allow to rest.
Season the shrimp with salt and pepper, sprinkle with lemon juice and sprinkle on a wooden skewer. Bake on a heated grill for 2 minutes. from both sides.
Heat the corn trail yellows for a few minutes, add a spoonful of vegetable salsa, 2-3 fried beef strips, shrimp. Sprinkle with mole sauce, sprinkle with chopped chili peppers, Parmesan cheese and fresh, chopped coriander.
Delicious

INGREDIENTS

Beef loins
Fresh shrimp
Corn tacos boats
1 pc. red chili pepper
1 pc. green chili pepper
1 pc. green lemons
1 pc. lemons
Fresh coriander
100 g. parmesan cheese
5 tbsp. mole sauce
Timut & Lemon pepper
Himalayan small salts

Vegetable salsa:
2 pcs. tomatoes
0.5 red onion
1 pc. lime juice
0.25 red peppers
0.25 green peppers
Fresh coriander
A pinch of salt