Ingredients with Measurements:
- 1 pound flank steak, thinly sliced
- 1 pound chorizo sausage, casing removed
- 1 pound ham, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 12 corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the flank steak until browned on both sides, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, cook the chorizo sausage until browned and cooked through, about 8 minutes. Remove from skillet and set aside.
3. In the same skillet, cook the ham until browned on both sides, about 5 minutes. Remove from skillet and set aside.
4. In the same skillet, add the sliced bell peppers and onion. Cook until softened, about 5 minutes.
5. Add the cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir to combine.
6. Add the cooked flank steak, chorizo sausage, and ham back to the skillet. Stir to combine and cook for an additional 2-3 minutes.
7. Warm the corn tortillas in the microwave or on a skillet.
8. Assemble the tacos by placing a spoonful of the tripleta mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 tacos
Nutritional information:
Calories: 340
Fat: 18g
Carbohydrates: 22g
Protein: 22g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Chorizo sausage can be substituted with Italian sausage or ground beef.
- Ham can be substituted with turkey or chicken breast.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use flour tortillas instead of corn tortillas.
- Top with guacamole or salsa for extra flavor.
Tips and tricks:
- Thinly slice the meat for faster cooking time.
- Use a non-stick skillet to prevent sticking.
- Warm the tortillas before assembling the tacos for a better texture.
Storage instructions:
Store leftover tripleta mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tripleta mixture in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the tacos on a platter and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced jalapenos, guacamole, salsa
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
Spanish rice, black beans, corn on the cob
Troubleshooting advice:
- If the meat is tough, cook it for a longer period of time or slice it thinner.
- If the mixture is too dry, add a splash of water or chicken broth.
Food safety advice:
- Cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
The tripleta is a popular sandwich in Puerto Rico, typically made with three types of meat: steak, ham, and chicken. This recipe puts a twist on the traditional sandwich by turning it into a taco.
Flavor profiles:
This dish is savory and slightly spicy, with a combination of flavors from the different types of meat and spices used.
Serving suggestions:
Serve the tacos with a side of Spanish rice and black beans for a complete meal.
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Region: Puerto Rican