Mexican > Tacos

Carne-de-Sol Tacos Recipe

Ingredients with Measurements:
- 1 lb. carne-de-sol (dried salted beef)
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. paprika
- Salt and pepper to taste
- 8-10 corn tortillas
- 1/2 cup crumbled queso fresco
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving

Special equipment needed:
- Cast iron skillet or grill pan

Step-by-step instructions:

1. Rinse the carne-de-sol under cold water to remove excess salt. Pat dry with paper towels.

2. Heat the olive oil in a cast iron skillet or grill pan over medium-high heat.

3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.

4. Add the carne-de-sol to the skillet and cook for 5-7 minutes on each side, until browned and cooked through.

5. In a small bowl, mix together the cumin, chili powder, paprika, salt, and pepper. Sprinkle the spice mixture over the carne-de-sol and stir to coat.

6. Remove the carne-de-sol from the skillet and let it rest for a few minutes before slicing it into thin strips.

7. Warm the corn tortillas in the skillet or grill pan for about 30 seconds on each side.

8. To assemble the tacos, place a few strips of carne-de-sol on each tortilla. Top with crumbled queso fresco, chopped cilantro, and a squeeze of lime juice.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 8-10 tacos

Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 15g
- Protein: 14g

Substitutions for ingredients:
- Carne-de-sol can be substituted with flank steak or skirt steak.
- Queso fresco can be substituted with feta cheese or cotija cheese.

Variations:
- Add sliced avocado or guacamole to the tacos.
- Serve with a side of black beans and rice.

Tips and tricks:
- Make sure to rinse the carne-de-sol well to remove excess salt.
- Let the carne-de-sol rest for a few minutes before slicing it to ensure it stays juicy.
- Warm the tortillas before assembling the tacos for a better texture.

Storage instructions:
- Store leftover carne-de-sol in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the carne-de-sol in a skillet over medium heat until warmed through.

Presentation ideas:
- Serve the tacos on a platter with lime wedges and a sprinkle of chopped cilantro.

Garnishes:
- Lime wedges and chopped cilantro

Pairings:
- Serve with a cold beer or a margarita.

Suggested side dishes:
- Black beans and rice

Troubleshooting advice:
- If the carne-de-sol is too salty, soak it in cold water for 30 minutes before cooking.

Food safety advice:
- Make sure to cook the carne-de-sol to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Carne-de-sol is a traditional Brazilian dish that originated in the Northeast region of the country.

Flavor profiles:
- The carne-de-sol is salty and savory, with a hint of smokiness from the spices.

Serving suggestions:
- Serve the tacos with a side of salsa or hot sauce for extra flavor.

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Region: Brazilian

Taste: Savory, Spicy, Tangy, Salty, Smoky