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Mexican Tacos Árabes | Savory Street Food Hit
(0)
25 min
Quick
Gurkerl Küche
Kultiges Streetfood aus Puebla: Saftige Rindfleischstreifen werden mit mexikanischem Oregano, Kreuzkümmel und Knoblauch mariniert, in der heißen Pfanne scharf angebraten und in warmen, geschmeidigen Tortillas mit cremiger Limettensauce, Zwiebeln und Koriander serviert.
Ingredients
Preparation method
Preparation & Marinating
Pat the rump steak dry with paper towels and cut into very thin strips. Peel and finely chop the garlic. Cut half of the onion into thin rings (set aside for garnish) and finely dice the other half. In a bowl, thoroughly mix the beef with the diced onion, chopped garlic, ground cumin, smoked paprika, dried oregano, 1 tbsp sunflower oil, salt, and pepper, then let it marinate for about 10 minutes.
Sauce, Searing & Plating
For the street food sauce, stir the sour cream in a small bowl with the juice of half a lime and a pinch of salt and pepper until creamy. Wash the fresh coriander, shake dry, and roughly chop along with the tender stems. Cut the remaining limes into wedges.
Preheat the oven to 120 °C top/bottom heat. Wrap the wheat tortillas in aluminum foil and warm in the preheated oven for about 5 minutes until wonderfully soft and pliable.
Chef's tip
Authentic street food tip: If you want the typical flavor of Puebla's taquerías to be even more intense, stir a teaspoon of chipotle paste into the cool sour cream sauce.
Perfectly juicy meat: The pan must be smoking hot! It is better to sear the meat in two small batches so that it browns nicely without releasing liquid.
35 min
Quick
