Ground Beef Tacos with Homemade Corn Tortillas

Prep Time: 45 Minutes | Cook Time: 30 minutes | Servings: 4 - 6
Special Equipment Used:
Cast Iron Tortilla Press
Pancake Griddle
Plastic Wrap

Ingredients for Pineapple Pico de Gallo:
1/2 - cup of diced organic pineapple
1/2 - cup of diced organic tomatoes
1/2 - cup of diced organic white or yellow onion
2 - 3 tbs of finely chopped organic cilantro
Half of an organic lime juiced
Real Salt to taste

Ingredients for spice mix for 1 lb of SSF Ground Beef:
1 - tbs of chili powder
1/4 - tsp of garlic powder
1/4 - tsp of onion powder
1/4 - tsp of dried oregano
1/2 - tsp of BBF smoked paprika
1 1/2 - tsp of ground cumin
1 - tsp of Real Salt
1 - tsp of black pepper

Ingredients for Guacamole:
1 - Hass Avocado (organic)
1/4 - cup of organic sour cream
Half of an organic lime juiced
Salt and pepper to taste
Ingredients for the Cilantro Lime Sour Cream Sauce:
1/2 cup of organic sour cream
1 - tsp of chopped cilantro
1 - 2 tsp of lime juice
Salt and pepper to taste

Ingredients for Corn Tortillas:
2 - cups of organic masa harina corn flour
1 1/2 - cups of filtered water
Pinch of Real Salt
Half of an organic lime juiced
Pre-heat your griddle to 400 degrees
Preparation:

Step 1 – Combine all ingredients for the pineapple pico de gallo in a
bowl and mix together. Add more or less cilantro depending on your
taste. Cover and refrigerate for at least 15 minutes allowing the
flavors to come together
Step 2 – Combine all spices and
thoroughly blend them together. Place ground beef in a skillet, sprinkle
spice mixture over meat and cook till there is no more red color on the
meat. Set aside and keep warm
Step 3 – Cut avocado in half, and
remove the seed. Add to mixing bowl, and add sour cream, lime juice,
salt and pepper to taste. Mix until your desired consistency has been
achieved
Step 4 – Mix all ingredients for the corn tortillas
together and allow to sit for up to 15 minutes in a bowl with a towel
over the top for best consistency. The dough should not appear dry, but
should also not be wet. You may need to add more or less water or corn
masa to achieve the correct consistency. Line your tortilla press, both
top and bottom with plastic wrap. Form dough into a golf ball sized
ball, then place dough ball in the middle of the tortilla maker, and
give it a gentle press. Peel freshly made tortilla from the plastic wrap
onto your hand, and transfer over to pre-heated griddle. Allow to cook
until the edges appear to dry up and raise slightly, then flip over.
This should only take about 3 - 5 minutes for the first side, then maybe
1 - 2 minutes on the second side. When slightly browning on one side,
they are done. Wrap loosely in a towel to keep warm and soften slightly

Step 5 - Combine all ingredients for the cilantro lime sour cream in a

bowl and cover with plastic and put into refrigerator until needed

Step 6 - Once all ingredients have been prepared, you are now ready to
assemble your tacos. Place several tortillas on a place, and add the
ground beef, pineapple pico de gallo, guacamole, then drizzle the
cilantro lime sour cream over the top
Serve and Enjoy!

Chef's Tip: This was my first time making the corn tortillas from
scratch. There is a small learning curve in getting the right
consistency and pressing the tortillas consistently. Once you get the
hang of it, you will no longer buy them from the store anymore, they are
that good!
by Thomas Miller