Tacos with Spicy Beef
Description
The appetizer comes together quickly and easily. First, we’ll make the flatbreads. Sift the flour with salt, add pork fat to the flour, and rub it in well. Gradually pour in 0.25 cup warm water and knead the dough. It should be smooth, with no lumps. Shape the dough into a ball and cover it with a damp hot towel. Let the dough rest for 10 minutes to rise. Then divide the dough into 6 equal portions and roll each portion into a thin round flatbread. Heat a skillet well without oil. Cook the flatbreads on it for 30 seconds on each side. Stack the flatbreads and wrap them all in foil. Now for the filling. Peel the onion and finely chop it. Heat vegetable oil in a saucepan. Lightly sauté the onion for about 3 minutes. Then add the ground meat. Break up the meat well and cook until all the meat juices have evaporated. Next, add tomato paste, coriander, salt, and canned beans. Simmer everything together, stirring often, for 5 minutes. Peel the carrot and grate it on a fine grater. Wash the tomato and lettuce or napa cabbage and slice them—tomato in rings, lettuce leaves as small as possible. Preheat the oven to 180°C. Place the flatbreads on a baking sheet and put them in the oven for 5 minutes. Then spread the meat-and-bean filling onto the flatbreads, sprinkle with grated cheese and carrot. Top the dish with tomato slices and chopped lettuce leaves. Serve right away, while the tacos are still hot. Tacos pair well with spicy chili sauces. The appetizer is ready. Serve immediately.