Can I make stew meat tacos in advance?

Yes, you can prepare the stew meat in advance and store it in the refrigerator.

What type of tortillas can I use?

You can use corn tortillas or flour tortillas for the stew meat tacos, depending on your preference. Corn tortillas provide an authentic taste and texture, while flour tortillas are softer and more flexible.

Stew meat tacos

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Stew meat with chorizo, jalapeños served in tacos: fiesta time amigos!

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Ingredients

What do you need?

Quantity: 4P

Stew meat:
1 tbsp butter
500 gr. stew meat cut into small cubes
1 white onion
150 gr. thin slices of chorizo
salt and pepper
1 tbsp plum jam
1 tbsp mustard
1 tbsp flour
2 bottles of brown beer
1 sprig of fresh thyme
2 bay leaves

1 pack of corn tortillas

Garnish:
2 heads of endive
2 bunches of watercress
2 limes
1 jar of pickled jalapeño slices

Dressing:
3 tbsp sour cream
2 tsp mustard
1 tsp honey

cookie cutter 8 cm diameter
muffin baking tray

1 pack of corn tortillas

Garnish:
2 heads of endive
2 bunches of watercress
2 limes
1 jar of pickled jalapeño slices

Dressing:
3 tbsp sour cream
2 tsp mustard
1 tsp honey

cookie cutter 8 cm diameter
muffin baking tray

Preparation method

How do you make this?

Stew meat: Melt a tablespoon of butter.

Brown the meat nicely over high heat. Season with freshly ground pepper and salt.

Finely chop the onion and add it to the meat. Stir.

Cut the chorizo into pieces and add it.

Add jam and mustard and mix.

Add 1 tbsp of flour and mix well for the sauce binding.

Pour in 2 bottles of brown beer.

Add thyme and bay leaves.

Mix everything again and cover with a lid.

Let simmer for 40 minutes over low heat.

Tacos: Cut small circles out of the corn tortillas and fold them over an inverted muffin baking tray, so the tortillas can bake nicely into taco shape.

Bake in a preheated oven at 170 °C for about 10 minutes. (The goal is for them to be slightly crispy so that the taco shape is maintained).

Garnish: Cut the endive into strips and wash in cold water. (This keeps it nice and white.)

Wash the watercress and cut into small sprigs.

Dressing: Mix the sour cream with the mustard and honey. Put it in a small piping bag.

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