Argentine Tacos Recipe

ByFoodsDiary Staff

Ingredients to make Argentine Tacos:

For 12 tacos:

Mass:
  • A corn
  • 200g of wheat flour
  • Salt

For the filling:

  • 300g of minced beef.
  • A garlic clove
  • 100g of cheese for pizza.
  • Peppers
  • Oregano
  • Salt
  • Pepper
  • A teaspoon of sugar
  • Two tablespoons of tomato sauce.
  • A tablespoon of oil.

For the sauce:

  • A red bell pepper
  • A garlic clove
  • Ground chili
  • Pepper
  • A tablespoon of oil

For the salad:

  • 200g white cabbage
  • Salt
  • Oil
  • Vinegar
  • Oregano

How to make Argentine Tacos:

The dough:

Cook the corn in water for 15 minutes. Shell it with a knife and process it (liquefy it) until it looks like a cream, in a bowl add the flour, salt and pepper (a teaspoon) and form a homogeneous mass, which can be stretched with a rolling pin.

Cut the dough into twelve buns and stretch it to form circles as for empanadas, as thin as possible, add flour so that they do not stick to the table or the stick. If desired, they can be cut with some device to give them a perfectly circular shape. They should be about 15 cm in diameter. They are cooked in a lightly buttered Teflon pan or wok for 15 seconds on each side. It is important that they do not dry out because later they could not be folded to make the taco.

The filling:

Place a tablespoon of oil in a frying pan, when it is hot add the garlic and minced meat, cook for five minutes and add the paprika, salt, pepper, cook five more minutes, and add the tomato sauce, sugar, oregano. At the end add the diced cheese.

The sauce:

Roast the bell pepper on the stove for ten minutes so that the skin remains black, peel it under cold water, clean it and cut it into strips. Place it in the processor along with the garlic, oil, and other condiments. Blend it until you have a sauce. You can add some spicy curry or a very hot chili for those who like it that way.

The salad:

Cut the cabbage as thin as possible (you can use a potato peeler) Season it with salt, oil, oregano, pepper and vinegar (if it’s wine much better).

Preparation:

First prepare the sauce and place it in a sauce boat. Then the filling is prepared and left just with a soft fire so that it stays hot.

The tortillas are cooked and covered with a dish towel so they do not cool or dry out. Once the tortillas are cooked, assemble the tacos with a tablespoon of filling, one of sauce and another of salad, closing it as if it were a cannelloni. They are eaten with the hand (just like the empanada) and if desired, before serving them, give them a blow in the oven to heat them. They are accompanied with some Mexican beer and then a shot of tequila. I know that this recipe is far from the real Mexican tacos, but it tries to be a substitute and an experiment in the kitchen to make something different and fun in a country where this food that is traditional and common in Mexico does not exist.

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