Meem’s Street Tacos

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Street food is the absolute best. Whoever thinks that street food doesn’t take creativity, time and dedication, clearly hasn’t tried street food! It’s hard to imagine that most of the street food you eat, which just looks so easy, actually has many components. Complex in flavors and ingredients, these pick up and go foods actually take a lot of time and love to prepare.

This next recipe has a few steps, but most of the ingredients are already in your pantry. That’s always a bonus. The outcome of this recipe evokes the feeling of being on vacation, or wanting to be anyway…

It’s important that you prep and measure all the ingredients before you start. This way you won’t miss a step. I added a side of black bean puree, which is a bit different from the typical refried beans. It’s smooth and creamy–just phenomenal! This recipe is my own version of street tacos so I hope you enjoy them as much as we did.

Beautiful bright colors, along with different textures and flavors. A party on your palette!

Let’s eat.

Here is the recipe:

Prep Time: 30 minutes

Cook Time: 1 hour

Servings: 6-8

Ingredients for the Ground Beef:

  • 1 Lb ground beef, lean
  • 3 Tbsp of Chipotle in adobo sauce
  • 1 tsp salt
  • 1 tsp black ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp of olive oil
  • 1 pack (the orange colored one) Sazón Goya (with culantro/achiote), for flavor and color. Note: if you can’t find it, substitute with ½ Tbsp of sweet paprika)

Directions for Ground Beef:

  1. In a medium size skillet over medium heat, add the olive oil, ground beef, salt, black ground pepper, garlic powder, onion powder, and Sazón Goya packet. Stir to combine.
  2. Now add the chipotle in adobo sauce and combine with the other ingredients. Cover and cook for 15 minutes. Stir occasionally.
  3. Remove from the heat and set aside.

Ingredients for the Tomatillo Salsa:

  • 4 large tomatillos, roasted and charred
  • ½ yellow onion
  • 4 cloves garlic, roasted
  • ½ cup cilantro leaves
  • ¼ cup of fresh lime juice
  • 1 jalapeño, sliced and deseeded
  • 1 tsp salt
  • 1 tsp black ground pepper
  • A drizzle of olive oil

Directions for the Tomatillo Salsa:

  1. Using a cast iron skillet on medium heat, drizzle the olive oil and place the tomatillos along with the garlic. Allow them to char on all sides. Watch the garlic so it doesn’t burn. The tomatillos should be blackened and blistered. After 10-15 minutes remove the skillet from the heat.
  2. Use a blender or food processor to mix the tomatillos, garlic, salt, black ground pepper, jalapeños, lime juice, onion, and cilantro. Blend all the ingredients until smooth.
  3. Refrigerate until ready to use.

Ingredients for the Black Bean Puree:

  • 2 cans of organic black beans (in water and salt), do not drain
  • 1 tsp salt
  • 1 tsp fine black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 bay leaf
  • 1 tsp granulated sugar
  • 1 tsp vinegar
  • 1 chicken bouillon cube
  • 1 cup of water
  • 1 cup of heavy cream
  • 1 Tbsp of olive oil

Directions for the Black Bean Puree:

  1. In a medium size saucepan, over medium heat add the olive oil, black beans, water, salt, fine black pepper, onion powder, garlic powder, bay leaf, and chicken bouillon.
  2. Bring up to a boil and then lower the heat to medium low, and cover. Cook for 5 minutes.
  3. Uncover the saucepan and add the sugar and vinegar. Cook for another 5 minutes. Stir frequently.
  4. Now remove the bay leaf and stir in the heavy cream. Cook for 5 minutes.
  5. Remove the saucepan from the heat and let it cool for a few minutes before pureeing.
  6. Then, use a blender to puree the black beans to a smooth consistency.
  7. Set aside until ready to serve.

Ingredients for the Pineapple & Mango Pico:

  • 1 cup of fresh pineapple, diced
  • 1 champagne mango, peeled and diced
  • ½ medium size green bell pepper, diced
  • ½ medium size red bell pepper, diced
  • ½ medium size yellow onion, diced
  • ½ cup of cilantro, chopped
  • 3 large Roma tomatoes, deseeded and diced
  • 2 Tbsp of olive oil
  • ¼ cup of fresh lime juice
  • Salt, to taste
  • Black ground pepper, to taste

Directions for the Pineapple & Mango Pico:

  1. In a large glass bowl combine all the ingredients together and set in the refrigerator until ready to serve.

Other Ingredients:

  • Cotija cheese, crumbled
  • Jalapeño Aioli, store bought. Note: If you can’t find it, use sour cream instead
  • Small flour tortillas (street taco size)

Assembly:

  1. Heat up the flour tortillas as per the packaging.
  2. Add the ground beef, tomatillo salsa, pineapple & mango pico, crumbled cotija cheese and top with the jalapeño aioli and more cilantro to taste.
  3. Ladle the black bean puree in a bowl and top with crumbled cotija cheese.

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