Usuba
Tacos with Corn Tortillas and Beef Filling
Crispy corn pockets made from scratch, filled with spicy beef filling with vegetables, beans, and melted cheese. The dish requires time to prepare the tortillas, but the result is worth the effort.
- Total
- 60 min
- Standard serving
- 479.3 g
Ingredients
Total 15- Cornmeal
32.5 g≈ 3.5 tbsp - Wheat flour
17.5 g≈ 2 tbsp - Chicken egg
12.5 g≈ 1/4 pcs - Water
50 ml≈ 3.5 tbsp - Vegetable oil
5 ml≈ 1 tsp - Chili pepper
5 g≈ 2.5 tsp - Ground beef
100 g - Sweet pepper
37.5 g≈ 1/4 pcs - Sweet red onion
37.5 g≈ 1/2 pcs - Red Beansконсервированный · красный
52 g≈ 4 tbsp - Cornконсервированный
44.2 g≈ 4 tbsp - Celery stalk
10 g≈ 1.5 tbsp - Cheddar cheese
50 g≈ 2 slice - Tomato paste
25 g≈ 1.5 tbsp - Salt
to taste
Instructions
- 1
Step 1
Mix warm water with an egg and salt. Add cornmeal and wheat flour, stir until smooth. Pour in vegetable oil.
Fry the pancakes on a hot dry skillet until golden brown. Immediately after frying, fold each pancake into a pocket shape by hanging it on the edge of a cutting board that is 1–1.5 cm thick.
After forming all the pockets, dry them in the oven or leave them at room temperature for several hours.
- 2
Step 2
Chop the onion, chili pepper, bell pepper, and celery into small pieces.
Heat the vegetable oil in a pan and fry the chopped vegetables for 2–3 minutes. Add the ground beef and fry for another 5 minutes.
Pour in water, cover with a lid and simmer for about 20 minutes.
Add beans, corn and tomato paste. Add water if needed. Simmer for another 10 minutes.
2–3 minutes before the dish is ready, add grated cheddar cheese. Wait until it melts and the filling becomes uniform.
- 3
Step 3
Serve the corn pockets and filling on a separate plate. Prepare napkins.
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