Beef Curry Tacos with Avocado Sauce
Prepare beef curry tacos with avocado sauce using spiced beef, fresh vegetables, and creamy avocado blend.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Chuck (cut into small cubes) | 800 | Grams |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Curry Powder | 2 | Tbsp |
| Cumin (ground) | 1 | Tsp |
| Coriander (ground) | 1 | Tsp |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Lime (juiced) | 1 | Count |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Tortillas (corn or flour) | 10 | Count |
| Avocado (ripe, peeled and pitted) | 2 | Count |
| Sour Cream (full-fat) | 100 | Grams |
| Cilantro (fresh, chopped) | 1 | Bunch |
| Jalapeno (seeded and chopped) | 1 | Count |
Instructions
- In a large pot, heat oil over medium heat and sauté onions until translucent.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Add beef cubes, curry powder, cumin, and coriander. Cook until beef is browned.
- Pour in coconut milk, lime juice, salt, and pepper. Stir well and bring to a simmer.
- Cover and cook on low heat for 1.5 hours or until beef is tender.
- For the avocado sauce, blend avocados, sour cream, cilantro, and jalapeno until smooth.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing beef curry on tortillas and topping with avocado sauce.
Prep
- Thaw beef chuck if frozen.
Kitchen equipment
BlenderLarge Pot