Ingredients with Measurements:
- 1 lb. beef brains (sesos)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tbsp. vegetable oil
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Salt and pepper to taste
- 8 corn tortillas
- Fresh cilantro, chopped
- Lime wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the beef brains under cold water and remove any excess fat or membrane. Cut them into small pieces and set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion and cook for 5-7 minutes, or until they are tender and slightly caramelized.
3. Add the minced garlic, ground cumin, and chili powder to the skillet and cook for another minute, stirring constantly.
4. Push the vegetables to the sides of the skillet and add the beef brains to the center. Cook for 3-4 minutes on each side, or until they are golden brown and crispy.
5. Season the sesos and vegetables with salt and pepper to taste.
6. Warm the corn tortillas in a separate skillet or in the microwave.
7. Assemble the tacos by placing a spoonful of the sesos and vegetables on each tortilla. Top with fresh cilantro and a squeeze of lime juice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 8 tacos
Nutritional information:
- Calories: 170
- Fat: 10g
- Carbohydrates: 14g
- Protein: 8g
Substitutions for ingredients:
- You can use any color of bell pepper you prefer.
- If you can't find beef brains, you can substitute with beef tongue or beef cheeks.
Variations:
- You can add other vegetables to the mix, such as zucchini or mushrooms.
- You can also top the tacos with crumbled queso fresco or sliced avocado.
Tips and tricks:
- Make sure to rinse the beef brains thoroughly to remove any impurities.
- Use tongs to flip the sesos in the skillet to prevent them from falling apart.
- Don't overcook the sesos, or they will become tough and rubbery.
Storage instructions:
- Store any leftover sesos and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sesos and vegetables in a skillet over medium heat until they are warmed through.
Presentation ideas:
- Serve the tacos on a colorful platter or individual plates.
- Garnish with additional cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
- Crumbled queso fresco
- Sliced avocado
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 sesos are sticking to the skillet, add more oil to prevent them from sticking.
- If the sesos are not crispy enough, cook them for a few more minutes on each side.
Food safety advice:
- Make sure to handle the beef brains carefully and wash your hands and utensils thoroughly after handling them.
- Cook the sesos to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Sesos tacos are a popular street food in Mexico, especially in the northern states.
Flavor profiles:
- Savory
- Spicy
- Tangy
Serving suggestions:
- Serve the tacos with a cold beer or a margarita.
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Region: Mexican