Tacos au bœuf masala
avec raïta de concombres et huile chili-coriandre
La cuisine indienne vous transporte à travers les saveurs de façon magique. Essayez notre recette et vous comprendrez! Badigeonnés d’huile chili-coriandre piquante et garnis de raïta de concombres, les tacos épicés au bœuf masala ont de quoi briller et vous rafraîchir!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
2 cs
Mélange d'épices à l'indienne
1 cs
Purée d’ail
56 g
Oignon, haché
2 cs
Base de sauce tomate
132 g
Mini concombres
100 ml
Yogourt grec
(Contient Lait)
7 g
Coriandre
1 pièce(s)
Piment
113 g
Bébés épinards
1 pièce(s)
Lime
6 pièce(s)
Tortillas de farine
(Contient Gluten)
80 g
Tomato
Pas inclus dans votre livraison
1 cc
Sucre*
0.35 cc
Sel et Poivre*
3 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 1 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chilis!) Coarsely grate one cucumber (dbl for 4 ppl). Cut remaining cucumber into 1/4-inch rounds. Cut tomato into 1/4-inch pieces. Zest, then juice lime.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then beef and onions. Cook, stirring occasionally, until onions are soft and beef is cooked through, 4-6 min.** Carefully drain and discard excess fat. Season with salt and pepper. Add the Indian Spice Mix, tomato sauce base, garlic puree and 1/4 cup water (dbl for 4 ppl). Cook stirring occasionally, until sauce is slightly thickened, 2-3 min.
While beef filling cooks, combine cilantro, lime zest, 1/2 tsp chili and 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. (NOTE: Reference heat guide.) Set aside. Add yogurt, 1/2 tsp sugar (dbl for 4 ppl) and grated cucumber to a medium bowl. Season with salt and pepper, then stir to combine. . Set aside.
Whisk together 1 tbsp lime juice, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Add spinach and cucumber rounds. Season with salt and pepper, then toss to combine.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (You can skip this step if you don't want to warm the tortillas!)
Divide beef filling between tortillas. Top with cucumber raita, tomatoes and chilli-cilantro oil. Divide tacos and salad between plates.