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Meyer Natural Foods
The Meyer Way

Laura's Street Style Tacos


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Laura's Street Style Tacos

Ingredients

  • 1 1/2 lbs Laura's Lean Ground Beef
  • 2 Onion (diced)
  • 3 cloves Garlic (minced)
  • 1 1/2 tbsps Ground ancho chile
  • 1/4 cup Frozen corn kernels
  • 12 Corn tortillas (warmed)
  • 8 Roma tomatoes (stems removed and small diced)
  • 2 bunches Fresh cilantro (chopped)
  • 3 Lime (juiced)
  • 2 Serrano pepper (small diced)
  • 3 cups Small fresh pineapple (diced)
  • 3 Avocado (pitted peeled and small diced)
  • 1 tbsp Cumin
  • 4 Tomatillo (husks removed and washed)
  • 1 tbsp Vegetable oil
  • 1/2 cup Red onion (chopped)
  • 4 ozs Queso fresco (crumbled)
  • Salt and pepper to taste

Preparation

In a medium bowl, combine all of the ingredients for the Pico de Gallo.

For the Pico de Gallo:

8 roma tomatoes, stems removed and small diced

1 onion, small diced

1 clove garlic, minced

1/2 cup chopped fresh cilantro 

2 tablespoons fresh lime juice

1 serrano, small diced

salt to taste

In another medium bowl, combine all of the ingredients for the Pineapple-Avocado Salsa.  

For the Pineapple-Avocado Salsa:

3 cups small diced fresh pineapple

3 avocados, pitted, peeled, and small diced

1 tablespoon fresh lime juice

1/2 cup chopped fresh cilantro

1 serrano, small diced

1 pinch cumin

salt to taste

Place a large, heavy skillet over high heat.  Place the tomatillos on the pan allow to roast until charred on all sides, about 4 minutes per side.  Transfer to a blender with the 1/2 onion, 1 serrano, 1 clove garlic, and season with salt to taste.  Blend until all of the ingredients are well blended, about 3 minutes.  Transfer to a medium bowl.

 

For the Roasted Tomatillo Salsa:

4 tomatillos, husks removed and washed

½ onion

1 serrano 

1 small clove garlic

1/3 cup chopped fresh cilantro

salt to taste

Place another large, heavy skillet over high heat.  Add the vegetable oil followed by the ground beef, 1/2 diced onion, 1 clove minced garlic, ground ancho, and salt.  Cook the beef, breaking it up as you go, until all of the liquid evaporates and the beef is browned, about 7 minutes.  Add the corn, remove from the heat, and stir until the corn is heated through.

 

For the Tacos:

1 tablespoon vegetable oil

1 ½ pound Laura's 92% Lean ground beef

1/2 onion, diced

1 cloves garlic, minced

1 ½ tablespoons ground ancho

1/3 cup frozen corn kernels

salt to taste

Place the warmed tortillas in a tortilla warmer or clean kitchen towel.  Place the 1 cup cilantro leaves, ½ cup chopped red onion, and crumbled queso fresco each in individual bowls.  Serve the taco meat, tortillas, salsas, and toppings buffet style and enjoy!


Nutritional Analysis Per Serving

  • Calories: 711.00
  • Sodium Content: 764.00mg
  • Carbohydrate Content: 57.00g
  • Total Fat Content: 38.00g
  • Fiber Content: 16.00g
  • Saturated Fat Content: 11.00g
  • Sugar Content: 15.00g
  • Cholesterol Content: 119.00mg
  • Protein Content: 42.00g
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