Fry one of the onions, finely chopped, in a pan with light extra-virgin olive oil. Add the crushed garlic and half the chili and cook for a few more minutes.
Beef tacos with pico de gallo
- 8 corn tortillas
- 350 g ground beef
- A splash of Borges light extra-virgin olive oil
- 2 red onions
- 2 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon fresh green chili
- 1 teaspoon oregano
- 2 medium ripe tomatoes
- 1 small lime
- Salt and pepper
Step by step
Add the beef, cumin and oregano. Add salt and pepper to taste. Cook for about 10 minutes until the meat is done.
To prepare the pico de gallo, combine the diced tomato and the other onion, also diced, in a bowl, with the other half of the chili and the cilantro (both finely chopped). Add the lime juice, mix well and set aside in the fridge to marinate for at least half an hour.
Heat the corn tortillas in a very hot pan.
Set out the tortillas by themselves, next to the meat in one bowl and the pico de gallo in another, so that everyone can assemble the tacos to their liking.