Tacos au bœuf masala
avec raïta de concombres et huile chili-coriandre- Lait
- Gluten
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!
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*
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.
