Mexican > Tacos > Sesos Tacos

Sesos Tacos with Pico de Gallo Recipe

Ingredients with Measurements:
- 1 lb. beef brains (sesos)
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 12 corn tortillas
- 1 cup Pico de Gallo (recipe below)

Pico de Gallo:
- 2 medium tomatoes, diced
- 1/2 onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and diced
- 1 lime, juiced
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Mixing bowl

Step-by-step instructions:

1. Rinse the beef brains under cold water, removing any excess fat or membranes. Cut into small pieces and set aside.
2. In a mixing bowl, combine the chopped onion, minced garlic, cumin, chili powder, salt, and black pepper. Mix well.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the seasoned onion and garlic mixture and cook until the onion is translucent, about 2-3 minutes.
4. Add the beef brains to the skillet and cook until browned, stirring occasionally, about 5-7 minutes.
5. Warm the corn tortillas in a separate skillet or on a griddle until they are soft and pliable.
6. To assemble the tacos, place a spoonful of the beef brains onto each tortilla and top with a spoonful of Pico de Gallo.
7. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- This recipe makes 12 tacos.

Nutritional information:
- Calories per serving: 190
- Total fat: 10g
- Cholesterol: 50mg
- Sodium: 350mg
- Total carbohydrates: 16g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 10g

Substitutions for ingredients:
- Beef brains can be substituted with beef tongue or beef cheek.
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Jalapeño can be substituted with any other type of chili pepper.

Variations:
- Add avocado slices or guacamole to the tacos.
- Use flour tortillas instead of corn tortillas.
- Top the tacos with crumbled queso fresco or cotija cheese.

Tips and tricks:
- Be sure to rinse the beef brains thoroughly to remove any excess fat or membranes.
- Warm the tortillas before assembling the tacos to prevent them from breaking.
- Serve with lime wedges for an extra burst of flavor.

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

Reheating instructions:
- To reheat the beef brains, place them in a skillet over medium heat until warmed through.

Presentation ideas:
- Serve the tacos on a platter with a side of Pico de Gallo and lime wedges.

Garnishes:
- Garnish the tacos with chopped cilantro or sliced jalapeño.

Pairings:
- Serve with a side of Mexican rice and refried beans.

Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob

Troubleshooting advice:
- If the beef brains are too tough, try cooking them for a longer period of time or adding a splash of water to the skillet to create steam.

Food safety advice:
- Be sure to handle the beef brains with care and follow proper food safety guidelines when preparing them.

Food history:
- Beef brains have been a traditional ingredient in Mexican cuisine for centuries.

Flavor profiles:
- The beef brains are rich and creamy, with a slightly nutty flavor. The Pico de Gallo adds a fresh and tangy element to the dish.

Serving suggestions:
- Serve the tacos with a cold Mexican beer or a margarita on the rocks.

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Region: Mexican

Taste: Spicy, Tangy, Savory, Fresh, Zesty