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🍽️ Stuffed Tacos with Homemade Dips

640 kcal · 30 min · 4 servings

Ingredients

• 0.25 l beef broth
• 350 g minced meat (from beef fillet)
• salt
• 8 ready-made wheat tortillas
• oil (for frying)
• 2 small meat tomatoes
• 0.5 endive
• 2 fresh hot green chili peppers
• 8 green chili peppers (for garnish)
• cocktail tomatoes (for garnish)
• olives (for garnish)
• 100 g Gouda (medium-aged)
• 8 tbsp sour cream
• limes
• 1 can kidney beans
• 1 small onion
• 2 garlic cloves
• 2 tbsp olive oil
• salt
• pepper from the mill
• 1 pinch chili powder
• 600 g meat tomato
• 2 fresh hot chili peppers
• 1 small onion
• 2 tbsp oil
• 1 garlic clove
• 0.5 bunch fresh cilantro
• salt
• pepper from the mill

Instructions

1. 1. Pour the meat broth into a small pot and bring it to a boil.
2. 2. Add the minced beef to the boiling broth.
3. 3. Cook the meat covered on medium heat for about 30 minutes.
4. 4. Remove the cooked meat from the broth and let it cool down.
5. 5. Lightly salt the cooled meat.
6. 6. Wash the endive salad and spin it dry.
7. 7. Remove the outer leaves of the endive.
8. 8. Cut the inner yellow part of the endive into very fine strips.
9. 9. Wash the tomatoes and halve them.
10. 10. Remove the stem area and the core of the tomatoes.
11. 11. Cut the tomatoes into small cubes.
12. 12. Wash the small green chili peppers.
13. 13. Slice the chili peppers into paper-thin rings, as they are very spicy.
14. 14. Heat the wheat tortillas in a frying pan.
15. 15. Grate the Gouda cheese directly onto the tortilla using a coarse grater.
16. 16. Optionally add some tomato sauce to the filled tortilla.
17. 17. Fold the tortilla together.
18. 18. Serve the tacos immediately.
19. 19. Garnish the tacos with cocktail tomatoes, peppers, and olives.
20. 20. Serve the tacos with the bean paste and tomato salsa.
21. 21. Pour the beans into a sieve and catch the liquid.
22. 22. Puree the beans with half of the collected liquid using a blender or hand blender.
23. 23. Peel the onion and the garlic.
24. 24. Finely chop the onion.
25. 25. Heat the oil in a casserole dish.
26. 26. Sauté the onion cubes until translucent.
27. 27. Add the pressed garlic and sauté briefly.
28. 28. Add the bean puree.
29. 29. Simmer everything for about 5 minutes on low heat, stirring frequently.
30. 30. Season the bean paste generously with salt, pepper, and chili powder.
31. 31. Ensure the paste is creamy.
32. 32. Blanch the tomatoes, peel them, remove the seeds, and chop them finely.
33. 33. Remove the seeds from the hot chili peppers and chop them finely.
34. 34. Peel the onion and chop it finely.
35. 35. Heat the oil in a pot.
36. 36. Sauté the onion until soft.
37. 37. Peel the garlic and press it into the pot.
38. 38. Stir in the tomato and chili pieces.
39. 39. Let the sauce simmer covered on low heat for about 15 minutes.
40. 40. Pick the coriander leaves and chop them finely.
41. 41. Season the sauce with salt and pepper to taste.
42. 42. Stir the coriander into the sauce at the end.
43. 43. Serve the sauce cold.
44. 44. Garnish the sauce with crème fraîche.

Nutrition per serving

• kcal: 640
• Protein: 34 g · Fett/Fat: 34 g · Carbs: 47 g