Mexican > Tacos

Gōyā Chanpurū Tacos Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 8-10 taco shells
- 1 medium-sized Gōyā (bitter melon), sliced thinly

Special equipment needed:
- Large skillet
- Cutting board
- Chef's knife

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat.

2. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.

3. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.

4. Add the salt, black pepper, cumin, chili powder, paprika, garlic powder, onion powder, and cayenne pepper to the skillet and stir to combine.

5. Add the sliced Gōyā to the skillet and stir to combine with the beef mixture.

6. Pour the water into the skillet and stir to combine.

7. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes, or until the Gōyā is tender.

8. Preheat the oven to 350°F.

9. Arrange the taco shells on a baking sheet and bake in the preheated oven for 5-7 minutes, or until they are crispy and warm.

10. Spoon the beef and Gōyā mixture into the taco shells.

11. Top each taco with a spoonful of salsa, a sprinkle of shredded cheddar cheese, and a pinch of chopped cilantro.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Skillet: Medium-high heat
Oven: 350°F
Serving size:
This recipe makes 8-10 tacos.

Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 15g
Protein: 15g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
- Salsa can be substituted with diced tomatoes or tomato sauce.

Variations:
- Add diced bell peppers or jalapeños to the beef mixture for extra flavor and heat.
- Use lettuce leaves instead of taco shells for a low-carb option.
- Top the tacos with sliced avocado or guacamole for a creamy texture.

Tips and tricks:
- Be sure to slice the Gōyā thinly to ensure it cooks evenly.
- If you prefer a milder flavor, reduce the amount of cayenne pepper in the beef mixture.
- To make the tacos extra crispy, brush the taco shells with a little bit of vegetable oil before baking.

Storage instructions:
Leftover beef and Gōyā mixture can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the beef and Gōyā mixture, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.

Presentation ideas:
Arrange the tacos on a platter and garnish with additional chopped cilantro and sliced jalapeños.

Garnishes:
Chopped cilantro, sliced jalapeños, sliced avocado, guacamole

Pairings:
Serve the tacos with a side of Spanish rice and black beans for a complete meal.

Suggested side dishes:
Spanish rice, black beans, corn on the cob

Troubleshooting advice:
- If the beef mixture is too dry, add a little bit more water to the skillet.
- If the Gōyā is too bitter, soak it in salted water for 10-15 minutes before slicing and cooking.

Food safety advice:
Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Gōyā Chanpurū is a traditional Okinawan dish that combines bitter melon with tofu, egg, and pork. This recipe puts a Mexican twist on the classic dish by using it as a filling for tacos.

Flavor profiles:
Savory, slightly bitter, spicy

Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing beverage.

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Taste: Savory, Spicy, Tangy, Umami, Aromatic