Ingredients with Measurements:
- 1 lb suho meso (dried beef)
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 12 corn tortillas
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced onion and red bell pepper and sauté until softened, about 5 minutes.
3. Add the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet and stir to combine.
4. Add the suho meso to the skillet and cook until heated through, about 5 minutes.
5. Warm the corn tortillas in a dry skillet or in the microwave.
6. To assemble the tacos, place a spoonful of the suho meso mixture onto each tortilla.
7. Top with crumbled feta cheese and chopped cilantro.
8. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 12 tacos, serving size is 2 tacos per person
Nutritional information:
- Calories per serving: 240
- Total fat: 9g
- Saturated fat: 3g
- Cholesterol: 40mg
- Sodium: 390mg
- Total carbohydrates: 23g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 18g
Substitutions for ingredients:
- Suho meso can be substituted with shredded beef or chicken
- Feta cheese can be substituted with queso fresco or cotija cheese
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option
Variations:
- Add sliced avocado or guacamole to the tacos for extra creaminess
- Top with diced tomatoes or salsa for added freshness
- Use the suho meso mixture as a filling for quesadillas or burritos
Tips and tricks:
- Make sure to warm the tortillas before assembling the tacos to prevent them from breaking
- Adjust the amount of spices to your liking
- Leftover suho meso mixture can be stored in the fridge for up to 3 days
Storage instructions:
- Store leftover suho meso mixture in an airtight container in the fridge for up to 3 days
Reheating instructions:
- Reheat the suho meso mixture in a skillet over medium heat until heated through
Presentation ideas:
- Serve the tacos on a platter with lime wedges and cilantro sprigs for garnish
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve with a side of Mexican rice and black beans for a complete meal
Suggested side dishes:
- Mexican rice and black beans
Troubleshooting advice:
- If the suho meso mixture is too dry, add a splash of water or chicken broth to the skillet while cooking
Food safety advice:
- Make sure to cook the suho meso mixture to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Suho meso is a traditional dried beef from the Balkans, often used in stews and soups
Flavor profiles:
- Savory, smoky, and slightly spicy
Serving suggestions:
- Serve the tacos with a side of Mexican rice and black beans for a complete meal
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