Kates Playground Self Satisifaction

Preparation time: 20 min .
Difficulty: Easy
Secret cumin and coriander seeds. Guacamole in abundance.

Consumers impromptu Mexican food, you who prowl about the ethnic division of Auchan in search of a breath of fresh air compared with meatballs fries and lasagne grandmother Assunta, this post is for you. The true recipe for Tacos , to everyone, even the most bumbling between the Chefs of Sunday. Invite your friends to your home with the promise of a real Mexican dinner, take the load of ripe avocado, lime, Tabasco and cerveça ice, but mainly from the Auchan bought those crunchy tacos-and-throw out the complimentary sauces and most importantly, as for medicines, NOT read the instructions on the back of the box but do as I say.

addition to the tacos you'll need plenty Guacamole - there must be clear by now how to make carrot-and Emmental grated, chopped ripe tomatoes and chopped salad. All these ingredients are served separately in special bowls on the table, each diner will then assemble the tacos to your liking, rigorously by hand. But if people are sitting at your table where hygiene is not fully guaranteed, you will serve the tacos assembled. Calculated that two Tacos are a satisfying meal, and three will satisfy even the most eaters.

For the filling base you need 100 grams of minced beef and the equivalent weight of drained red kidney beans for each portion. (Just to meet those who are not familiar with the arithmetic: for 4 people, 400 gr. of ground beef and 400 grams. red beans drained)
Fundamentals and without which it is useless to propose the tacos: a tablespoon of coriander seeds and one of cumin , always in relation to four virtual slices, finely crushed in a mortar.
Proceed as follows: after turning on the oven, in a nice dry frying pan with a chopped onion in two tablespoons of olive oil. Add ground beef and brown quickly. With the mixer instead, you have already prepared a mashed red beans. Little secret, after being drained and rinsed, once in a blender for a puree with no lumps and pieces remaining, add half a glass of water. Mix everything together, season with salt and put the cumin and coriander seeds crushed in a mortar. Mix well and spegente.
lying in a hot oven with the open side down on all your tacos. After 3 \\ 4 minutes they are ready.
Final assembly: the tacos filled with stuffing made from beef and beans for half. Then you can put, for example, a layer of Emmental, spolvartina a salad and an overflowing amount of Guacamole. Alternatively, you can put tomato or carrot salad, or put everything in place and make a super-tacos. Emmental guaca and moths must be always present.
Serve putting them at the table in the center and let guests serve freely with your hands. If you really want largheggiare, per second or at least as a main dish you could propose Beef Enchiladas.

Council of Sommelier: as mentioned above, a good Mexican cerveça institutional type the Crown or the unobtainable-in-Italy Soberana. I personally have opted for the bubbles, a Franciacorta Gatti. The presence of the spice, however, also encourages more daring or combinations with aromatic grapes, Riesling, Traminer, etc .- and even with such a beautiful structure of red Zinfandel from California, or its parent Puglia, Primitivo di Manduria.


Enjoy!