Spicy Beef Tacos with Pineapple Salsa

Name: Spicy Beef Tacos with Pineapple Salsa
Cook time: 12 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 200 g pineapple small dice; 40 g red onion small dice; 10 g fresh cilantro chopped; 20 ml lime juice freshly squeezed; 1 g kosher salt; 15 ml neutral oil; 450 g ground beef 85% lean; 100 g yellow onion finely diced; 10 g garlic minced; 20 g tomato paste; 8 g chili powder; 4 g ground cumin; 2 g smoked paprika; 6 g kosher salt; 1 g black pepper freshly ground; 30 ml water; 10 ml lime juice freshly squeezed; 8 each soft corn or flour tortillas warmed; 1 each avocado sliced

Ground beef is browned with onion, garlic, tomato paste, and warm spices, then spooned into tortillas with a quick pineapple salsa and sliced avocado. The tacos finish with sweet acidity, gentle heat, and fresh crunch while staying within the thirty-minute window.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

200 g pineapple small dice
40 g red onion small dice
10 g fresh cilantro chopped
20 ml lime juice freshly squeezed
1 g kosher salt
15 ml neutral oil
450 g ground beef 85% lean
100 g yellow onion finely diced
10 g garlic minced
20 g tomato paste
8 g chili powder
4 g ground cumin
2 g smoked paprika
6 g kosher salt
1 g black pepper freshly ground
30 ml water
10 ml lime juice freshly squeezed
8 each soft corn or flour tortillas warmed
1 each avocado sliced

Instructions

Make the pineapple salsa: in a medium bowl, combine the diced pineapple, diced red onion, chopped cilantro, and 20 ml of the lime juice. Add 1 g of the salt and stir. Let it sit while you cook the beef. The salsa looks glossy and the onion has started to soften slightly.
Heat the skillet over medium-high heat and add 15 ml of the oil. Add the ground beef and cook, breaking it up, for 4 to 5 minutes until it loses its raw color and begins to brown. The beef is no longer pink and there are browned bits in the pan.
Add the yellow onion, garlic, tomato paste, chili powder, cumin, smoked paprika, remaining 6 g of salt, and black pepper. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly. The spices smell toasted and the onions are translucent at the edges.
Stir in 30 ml of water and the remaining 10 ml of lime juice. Simmer for 1 to 2 minutes, just until the beef is lightly sauced and not watery. Remove from the heat. The filling is spoonable, coated, and the pan is nearly dry around the edges.
Warm the tortillas in a dry skillet or microwave, then divide the beef among them. Top with the pineapple salsa and sliced avocado, and serve immediately. The tortillas are pliable and the tacos are stacked with warm beef and cool, bright toppings.