Plat
Shredded Beef Tacos with Avocado Crema and Pickled Onions
2 h 30Pour 6Nutri-Score C€€
C
2 h 30
2 h 30Shredded Beef Tacos with Avocado Crema and Pickled Onions
recette de
Ana Sofia Fehn
@anasofiafehn
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
beef flank steakViandes1 kg
canned tomatoesÉpicerie400 g
white onion (chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes4 morceaux- red wine vinegarÉpicerie30 ml
cumin (ground)Épices5 g
oregano (dried)Épices3 g
ground clovesÉpices1 g
paprikaÉpices4 g- bay leavesÉpices2 morceaux
cinnamon stickÉpices1 morceau
saltÉpices8 g
black pepper (ground)Épices3 g- beef brothÉpicerie500 ml
avocados (ripe)Fruits et légumes2 morceaux
sour creamProduits laitiers120 g- garlic (minced)Fruits et légumes1 morceau
lime juice (freshly squeezed)Fruits et légumes30 ml- cilantro (fresh)Fruits et légumes20 g
- jalapeño (seeded)Fruits et légumes1 morceau
- saltÉpices3 g
red onion (thinly sliced)Fruits et légumes1 morceau- white vinegarÉpicerie240 ml
waterAutres240 ml
sugarÉpicerie30 g- saltÉpices10 g
- black peppercornsÉpices5 g
- garlic (smashed)Fruits et légumes2 morceaux
- corn tortillasBoulangerie12 morceaux
- cilantro (chopped)Fruits et légumes20 g
- onion (finely chopped)Fruits et légumes1 morceau
melting cheese (shredded)Produits laitiers200 g
par portion
Nutrition
596kcal
- Glucides
- 35 g
- Protéines
- 41 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Cocotte
Poêle
Blender
Saladier
Casserole
Pince de cuisine
pas à pas
Préparation
- Étape 1
Sear the beef
- Season the flank steak generously with salt and black pepper.
- Heat oil in a Dutch oven over high heat and sear the steak on both sides until browned.
- Set the steak aside.
- Étape 2
Build the braising liquid
- Lower the heat and cook the chopped onion and garlic until softened.
- Add the cumin, oregano, ground cloves, paprika and red wine vinegar, stirring to coat.
- Add the canned tomatoes, broth, bay leaves and cinnamon stick, then return the beef to the pot.
- Étape 3
Braise the beef
- Cover and simmer gently until the beef is fork tender.
- Shred the beef with two forks and return it to the sauce.
- Étape 4
Pickle the onions
- Bring the white vinegar, water, sugar, salt and black peppercorns to a boil.
- Pour the hot brine over the sliced red onion and smashed garlic in a bowl.
- Let cool and refrigerate until needed.
- Étape 5
Make the avocado crema
- Blend the avocados, sour cream, garlic, lime juice, cilantro, jalapeño and salt until smooth.
- Adjust the seasoning to taste.
- Étape 6
Assemble the tacos
- Warm the corn tortillas in a pan.
- Fill with shredded beef, top with melting cheese, chopped cilantro, onion and pickled onions.
- Drizzle with avocado crema and serve.
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