1 lb. (453g) Stew Beef 5 Corn Tortillas 8 oz (226g) Lettuce 1 Tomato 1 Onion 1 Cup Fine (2 oz / 57g) Shredded Cheese (Mexican Style Mix) Monterey Jack Cheddar Asadero Queso Quesadilla 2 Tbsp Vegetable Oil 1 Tbsp Tomato Paste 2 Tsp Taco Seasoning Sour Cream 2g Salt Preparations: 1- Mince the lettuce. 2- Dice the potato. 3- Slice the onion (half ring). Directions: 1- Fry the onions in vegetable oil until golden. 2- Mix in beef and continue frying until beef turns brown. 3- Stir in taco seasoning and tomato paste. 4- Add enough boiling water to cover the beef in an inch. 5- Cover the pot with a lid and simmer for an hour over medium heat or until the beef is fully cooked and the water is evaporated. Note: For soft taco skip the step 6 6- Preheat oven to 375 F (190 C), Hang tortillas over the oven rack as shown in the video and bake the tortillas for 5 to 7 minutes or until the tortillas are firm and receive a U shape. 7- Stir the salt in the beef and heat for a minute or two. 8- Shred the beef using forks. 9- Fill the tortillas with beef and top with sour cream, lettuce, tomato and cheese.Read More
Beef Taco Calories & Nutrition Values
Taco is a Mexican world wide popular snack. When prepared fresh, beef tacos are very high in vitamin B6. 100g or about 3.5 oz of taco has 169 calories (80 calories from fat) and 8.9 grams of fat. It contains 1.8g of saturated fat. Beef Taco contains about 5 percent calcium and iron. Beef Taco has more than 11 percent protein. Tacos are graded B minus in nutritious food chart. It's a good source of protein and few essential vitamins. 100g of taco has 107mg sodium and 120mg of potassium.Read More
- 1/3 Cup Split yellow peas
- 1/2 lb (226g) Ground Beef
- 1/2 bunch: Savory, Tarragon, Leek Chives & 1/8 bunch Mint
- 1/3 Cup Rice
- Turmeric, Salt, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Eggs
- Walnuts, Dried Apricots, Dried Barberries
- 1 Tbsp Tomato paste
- Vegetable oil
1- Hard boil an egg.
2- Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3- Slice 1 medium size onion.
4- Mince the herbs.
5- Pre-cook 1/3 cup rice.
6- Dice the walnuts, dried apricots and dried barberries (as needed).
7- boil 5-7 cups of water.
1- Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2- Fry the sliced onions in 2 tbsp vegetable oil until golden.
3- Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4- Add the ground beef to the bowl and mix.
5- Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6- Beat one egg and add it to the bowl and mix thoroughly.
7- Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8- Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9- Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10- Add boiling water to the pot and stir.
11- Put the meatballs in the pot, let it simmer for half an hour.
12- Flip the meatballs over and continue simmering over low heat for 30 more minutes.
Read more about Koofteh Tabrizi calories and nutritional facts