Tacos 

Meat tacos are a typical preparation of Mexican cuisine, which is the main dish of most Tex-Mex-style dinners. Tacos are Mexican tortillas usually made from cornmeal, folded on themselves, to form a crescent, which can be stuffed with different types of toppings. Usually the filling of tacos is meat-based, usually beef, although there are also chicken-based or vegetarian variants. In addition to the main ingredient is added salad, melted cheese, spicy Mexican sauce, pico de gallo, guacamole or sour cream. For the filling to you the choice, for the rest spices and hot pepper at will, to delight friends with a perfect Tex-Mex dinner. Meat tacos are usually prepared with marinated beef and subjected to a long cooking, which makes the meat frayed and tender. However, this is a somewhat long process, which often makes even Mexican food enthusiasts desist. 

The recipe that I propose is instead a quick version, which uses minced meat, is prepared in a few minutes, but I assure you that in addition to being simple is of extraordinary goodness! And to serve your tacos, don't forget to prepare the pico de gallo sauce, serve everything with crispy nachos, and don't forget a generous portion of beer to turn off the spiciness of these delicious dishes.

Ingredients

600 gr minced meat (beef)

1 onion

2 tablespoons tomato paste

2-3 tablespoons olive oil (extra virgin)

spice to taste (turmeric, coriander, paprika...)

salt to taste

pepper to taste

1/2 head of iceberg salad

2 carrots

2-3 jalapeño

Preparation

To prepare the minced meat tacos, start by finely chopping the onion, then soften it well with olive oil in a large pan or wok. When the onion is almost transparent, add the minced meat and brown it well. When the meat has taken color, add the tomato paste and let it absorb from the meat, drying the cooking stock of the meat. If the meat should be very fatty, then release a lot of fat, you can eliminate it; If instead it should be lean and very dry, when you add the tomato paste, you can "soften" with a little water. When the meat is dry enough, add the spices to taste (choose between paprika, coriander, turmeric, etc.) and season with salt and pepper. Prepare the tortillas (the ready ones often require to be heated, read the instructions for use on the package), then put in each of the iceberg salad cut into thin strips and julienne carrots. Also add the meat to fill the crescents and finish with a few slices of jalapeño (which you can find canned in the ethnic departments of supermarkets). Your quick meat tacos are ready, serve them with spicy Mexican sauce and fresh pico de gallo.