Day 19: Ground Beef Tacos With Peppers and Onions

Jun 26, 2024

Because you can never have too many tacos.

Recipe video and notes below.

Ground Beef Tacos With Peppers and Onions

Place an 8 inch cast iron skillet over medium heat. Once it is hot add just enough oil to coat the bottom of the pan, then add the ground beef. Use a wooden spatula to flatten the beef into a thin patty and cook for a about one minute or until the bottom has browned. Use the spatula to break up the beef patty and cook, stirring constantly, until cooked through. Remove the beef from the pan.
Place the pan back over medium heat. Add the sliced veggies, coriander, and cumin to the pan with a three finger pinch of salt and cook, stirring constantly, until the veggies have softened but are still slightly crisp. Taste and add more salt if needed, then remove from the pan.
If using leftover beans from another meal, place them in the pan and heat gently.
Place a tortilla on a plate and top with the cooked ground beef, veggies, and beans. Enjoy!

Mix 127 g masa harina with 120 g to 160 g warm filtered water and knead for 5 minutes. Cover with plastic wrap or a damp towel and let rest for at least 30 minutes.
Place a 10 inch cast iron griddle or comal over medium to medium high heat.
Divide the dough into 8 equal pieces. Use water to keep your hands damp and roll the dough into balls. Place one ball of dough between two pieces of plastic and flatten to a 6 inch round using a tortilla press.
Carefully remove the tortilla from the plastic and place on the hot pan. Cook for 20 seconds on one side, flip and cook for 30 seconds, then flip again and cook for 20 more seconds. Remove from the pan and wrap in a kitchen towel to keep the tortillas soft. Repeat with the rest of the dough.

Place 1/2 cup of beans in a 1.5 quart dutch oven and add enough filtered water to cover the beans by 2 to 3 inches. Add a large pinch of salt and a glugs of olive oil to the dutch oven and place over medium high heat.
Bring to a boil, cover, and reduce the heat to low. Cook for 45 to 60 minutes or until the beans are soft. Let cool and store in the fridge, reserving the bean broth for other uses.

I do not recommend trying to make corn tortillas without a tortilla press. I tried it and it was one of the most frustrating things ever, so if you don’t have a press, buy the tortillas.
I use 160 grams of water in my dough, but the amount depends on your batch of masa harina. It’s mostly trial and error, but it’s delicious trial and error so it’s fine.
Exactly 2 of the 8 tortillas puffed properly, so don’t be discouraged if yours don’t. Remember, this is delicious trial and error we’re practicing here.
The puff happens on the third flip, so don’t skip it.
You could use a bell pepper instead of snack peppers, but snack peppers are what I have, so that’s what I used.
Feel free to add your favorite type of salsa to this recipe. You could also add guacamole, cheese, or sour cream.
Three finger pinch of salt: The salt you pinch between your thumb, pointer, middle, and ring finger.