How to make it

  • In a small bowl, combine onions and lime juice; mix well. Cover and refrigerate to allow flavors to meld for at least 20 minutes or up to 2 hours.
  • In a large skillet over medium-low heat, sauté beef, salt to taste, hot pepper flakes to taste and enchilada sauce until meat is warmed through; set aside and keep warm.
  • To serve tacos, place meat, onions, cilantro and sour cream in separate serving bowls. Serve with warm tortillas.
  • For individual servings, place meat mixture on tortilla and top with a heaping teaspoon marinated onions, a pinch of cilantro and a dab of sour cream.
  • Source: 300 Best Taco Recipes, Kelley Cleary Coffeen
  • Cj’s tip: (1) I made half a recipe for two of us and had leftovers (good husband breakfast).
  • (2) The enchilada sauce made for a very wet meat filling; I drained it in a sieve before serving. (I added the drained off enchilada sauce to a soup the next day – very good!)
  • Wine served: a friend recommended a new drink for us – Framboise Lambic Beer, which is a Belgian malt beverage with raspberries added. It’s a dry sparkling drink that matched perfectly with the tacos. Surprising, but it did!
1 oz. balls of mas harina make for a perfect size mini-taco and use two for each taco, makes for much easier eating   Close

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