Spicy tacos with stewed beef and pickled onion
The stew is slow-cooked and has a slightly spicy flavor thanks to the habanero. For an even more spicy kick, the taco is garnished with a jalapeño pepper. So, if you like spicy food, these spicy tacos are for you!
Spicy tacos with beef stew and pickled onion. You let the meat simmer for five hours in delicious spices and other ingredients, making it incredibly tender and flavorful. You also top the tacos with some pickled red onion, crème fraîche, and jalapeño pepper. Enjoy!
Preparation
Preheat the oven to 130°C (265°F). Peel and finely chop the onion and garlic. Cut the meat into three pieces.
Heat the butter in an ovenproof skillet and sauté the onion and garlic until translucent. Add the lime juice, Worcestershire sauce, red wine vinegar, World Spice Blend - Habanero, stock, and the meat. Bake in the preheated oven for 5 hours. Remove from the oven and shred the meat with two forks.
Peel and slice the red onion into rings and add to a bowl. Heat the water, vinegar, and sugar in a pan until the sugar dissolves. Pour over the red onion and set aside.
Halve the avocados, remove the skin and pit. Cut into slices. Slice the jalapeño pepper into rings and thinly slice the radish. Heat a pan and cook the tortillas for 15 seconds per side.
Divide a tablespoon of crème fraîche, 2 tablespoons of stew meat, avocado, pickled red onion, jalapeño pepper, radish and fresh parsley over each taco.
Variatietip
Gebruik wat minder of geen groene peper als je het minder pittig wilt maken.
Ingredients
- 1 ui
- 2 tenen knoflook
- 1 kg runderriblappen
- 10 g roomboter, ongezouten
- 2 limoenen
- 1 el worcestersaus
- 2 el rode wijnazijn
- 1 ½ el World Spice Blend - Habanero
- 1 L runderbouillon
- 1 rode ui
- 100 ml water
- 100 ml witte wijnazijn
- 1 el suiker
- 2 avocado’s
- 1 groene Jalapeño peper
- 100 g radijs
- 8 maistortilla’s small
- 100 g crème fraîche
- 10 g verse peterselie
Supplies
- Dutch oven
- Oven
