Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1/2 cup beef broth
- 1/2 cup tomato sauce
- 1/4 cup chopped fresh cilantro
- 8-10 taco shells
- Shredded lettuce, diced tomatoes, shredded cheese, and sour cream for serving
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
2. Add the onion, garlic, red bell pepper, green bell pepper, and jalapeno pepper to the skillet. Cook until the vegetables are tender, stirring occasionally.
3. Add the cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine.
4. Pour in the beef broth and tomato sauce. Bring the mixture to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
5. Stir in the chopped cilantro and remove the skillet from the heat.
6. Warm the taco shells according to package instructions.
7. To assemble the tacos, spoon the beef mixture into each taco shell. Top with shredded lettuce, diced tomatoes, shredded cheese, and sour cream.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 18g
Protein: 18g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Any color bell pepper can be used in place of the red and green bell peppers.
- If jalapeno peppers are too spicy, they can be omitted or replaced with a milder pepper.
Variations:
- Add a can of black beans or corn to the beef mixture for added texture and flavor.
- Use soft tortillas instead of hard taco shells for a different texture.
- Top the tacos with guacamole or salsa for added flavor.
Tips and tricks:
- Be sure to break up the ground beef as it cooks to ensure it cooks evenly.
- Use a wooden spoon to stir the beef mixture to prevent scratching the skillet.
- Warm the taco shells in the oven for a few minutes before filling them to make them extra crispy.
Storage instructions:
Leftover beef mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the beef mixture, place it in a skillet over medium heat and cook until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced jalapeno peppers
Pairings:
- Mexican rice
- Refried beans
- Chips and salsa
Suggested side dishes:
- Grilled corn on the cob
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the beef mixture is too thick, add a little more beef broth or tomato sauce to thin it out.
- If the beef mixture is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover beef mixture in the refrigerator within 2 hours of cooking.
Food history:
Mampostial Tacos are a fusion of Mexican and Puerto Rican cuisines. The name "mampostial" comes from the Puerto Rican word for "messy" or "sloppy," which describes the mixture of ground beef and vegetables that are stuffed into the taco shells.
Flavor profiles:
Mampostial Tacos are savory and slightly spicy, with a hint of smokiness from the paprika. The beef mixture is balanced by the fresh flavors of the cilantro and the coolness of the sour cream.
Serving suggestions:
Serve Mampostial Tacos as a main course for a casual dinner or as part of a taco bar for a party.
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Region: Mexican