Taco is the best food on Friday night. The classic is filling corn taco shells with aromatic minced beef, vegetables, guacamole, grated cheese, and taco sauce.
corn shells 8pcs
organic beef 500g
beluga lentils 200g
Greek yogurt (without additives) 300g
herbs (chives, coriander) 50g
For the sauce:
tomatoes in their own juice 300g
sea salt 20g
fresh chili 1pc
garlic 3 cloves
Pour water into the pot and bring to a boil, when the water bubbles pour inside the lentils, boil for about 15min. The lentils must be easy to bite but not break.
Pour oil into the pan. When the oil is heated, put on top of minced meat and finely chopped garlic. Bake until the water has evaporated from the meat and the meat remains loose. The meat can be removed from the pan and mixed with the cooked lentils. Cool.
Put 1 piece of finely chopped shallots and garlic in a saucepan. When fried, add the tomatoes in their juice and 2pcs of chili pepper. Boil for about 20min. In the end add sugar, salt.
Finely chop 1/4 onion, cut the avocado into irregular 1cm pieces, cut finely into circles. Boil water in which to put tomatoes with a previously cut core and a small cross at the top. This makes it easier to peel by throwing tomatoes into the iced water after 40 seconds of blanching.
When the tomato peel is removed, cut it into four lobes and remove the tomato hearts. We use only tomato fillets. They are cut into small cubes. Mix the previously cut things with the tomatoes.
In the corn, shells put a neat spoon of meat with lentils, a tablespoon of tomato sauce on top, and chopped vegetables with greens. Finally, put a small teaspoon of yogurt on top of everything. Garnish with coriander leaves and freshly grated lime peel.