Mexican Beef Tacos – Gluten-free version

👨‍🍳 Method

For the Fried meat

1. 1
   Heat the oil in a large pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry for 5 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring, until a brown crust forms.

   Stove

   💡Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
5. 5
   Break it up with a wooden spoon and fry for 5–7 more minutes, stirring, until no pink is left and the meat browns.

   StoveWooden spoon
6. 6
   Add the cumin, paprika, hot paprika, salt and black pepper and stir well.

   Stove
7. 7
   Add the tomatoes and cook another 5 minutes.

   Stove

To assemble

1. 8
   Warm the tortillas in a hot, dry pan 30 seconds per side.

   StoveFrying pan
2. 9
   Lay the meat on the tortillas and scatter the cilantro on top and drizzle with the lemon juice.
3. 10
   Serve immediately.