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                         MEXICO

MEXICAN TACOS OF MEAT

12 corn tortillas for tacos.

350 gr of beef steak.

8 tablespoons olive oil

1 pinch of dried oregano

Salt to taste.

Freshly ground black pepper to taste.

2 diced tomatoes.

1 onion, julienned

3 sprigs of chopped fresh coriander

Juice of ½ lemon.

Guacamole to taste.

We take the steak and season it, heat the pan together with the olive oil and seal on both sides until it is perfectly cooked. Then we are going to chop all the meat into cubes or strips.

In a container we unite the onion, the tomato and the coriander, additionally we add the lemon juice, mix and reserve.

Apart on a griddle, we heat the corn tortillas until they are soft and place them on a tray to start assembling the tacos to prevent them from getting cold we cover them with a cloth.

When assembling the tacos, we sauté the meat lightly with 2 tablespoons of olive oil, we take each tortilla, and we incorporate the filling starting with the meat, the guacamole and the salad that will give the taco a fresh and delicious touch.

Now you can enjoy these delicious Mexican meat tacos.

ATOLE OF CAJETA

1 liter of milk

  1 cup of Cajeta

  1/4 cup of cornstarch

1 cup of evaporated milk

  1 tbsp vanilla essence

1/2 cinnamon stick

RESERVE a cup of milk 

MIX in a pot the rest of the milk, the evaporated milk, the vanilla essence and the cinnamon stick.

DISSOLVE the cornstarch in the Reserve cup of milk.

HEAT mixture over medium heat until it comes to a boil, stirring occasionally.

INTEGRATE the cajeta and the cornstarch dissolved in the milk mixture.

COOK for 15 minutes, stirring constantly, until a thicker consistency is obtained.

SERVE hot and enjoy.