Ad Hoc Club (Vol. 3)
這是我加入Ad Hoc Club 第一個 post, 請各位多多指教!
今期主題是 ☼ 牛肉 ☼
當有主題我才發現我腦海中以牛肉作主料的菜肴並不多~
(炆牛尾, 金菇牛肉卷, … …, 煎牛排!?)
我家的牛肉餐單真是少得很
這很大程度是因為家裏沒有牛魔王呢
所以我也不打算弄一大鍋牛肉, 來點兒小吃吧!
傳統的Taco是用軟身玉米餅 (Soft Tortilla) 包裹肉餡,
而美國人則把玉米餅下油炸, 成了香脆的玉米餅 (Tortilla Chips)
由於今次做的Taco是作小食用, 配以脆餅會較受歡迎吧~!
健康一些 , 以焗代炸~
材料:
|
12 個
|
Ingredients:
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12 mini tacos
|
餡料
|
Filling
| ||
碎牛肉
|
250克
|
Lean minced beef
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250 g
|
洋蔥（切碎）
|
50克
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Onion (finely chopped)
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50 g
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蕃茄（切片）
|
100克
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Tomato (sliced)
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100 g
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蒜頭（切碎）
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1 瓣
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Garlic (minced)
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1 clove
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小茴香籽 (磨碎)
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1茶匙
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Cumin Seed (ground)
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1 tsp
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辣椒粉
|
1/2湯匙
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Paprika
|
1/2 tbsp
|
雪利酒
|
1湯匙
|
Sherry Wine
|
1 tbsp
|
鹽和胡椒
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調味
|
Salt & Pepper
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To taste
|
橄欖油
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Olive Oil
| ||
玉米餅
|
Tortilla
| ||
麵粉
|
100克
|
Plain Flour
|
100 g
|
玉米粉
|
10克
|
Corn Flour
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10 g
|
鹽
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1/2茶匙
|
Salt
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1/2 tsp
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牛奶
|
30毫升
|
Milk
|
30 ml
|
橄欖油 / 牛油
|
1-2湯匙
|
Olive Oil / Butter
|
1-2 tbsp
|
醬料
|
Toppings
| ||
牛油果醬
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Avocado Guacamole
| ||
或 芝士
或 墨西哥莎莎醬
或 酸奶
|
OR Cheese
OR Salsa
OR Sour Cream
| ||
步驟:
Directions:
Stage 1:
焗玉米脆餅
Make Taco Shells
將玉米餅的材料混合成麵團。
Combine the ingredients for tortilla to form a dough.
滾按成10寸麵團。
Press or roll to form 10-inch round.
將麵團切分成12塊。置於餅模上。
Cut 12 biscuits out and drop them in muffin tins to form a shell.
焗的時候玉米餅會出現氣泡,
反過來焗可保證氣泡不會沾用空間
Let me show you why I am placing them in such a way,
but not the way we usually deal with tarts (the top one).
but not the way we usually deal with tarts (the top one).
眼見為證 !!!
See ! ? ! ? The crisps do puff up
(this can be avoided by stabbing them beforehand, but I like the puffs> w<)
And since my shells are already this small,
the puffs will further decrease the volume,
which we need for putting the fillings.
於已預熱至180C焗爐中焗10分鐘或直到金黃色。
Bake in preheated 180C oven for 10 minutes or until golden brown.
放涼。
Let cool.
(如果想做軟身的玉米餅便改以平式底獲煎熟簿餅.
Pan fried the dough sheets to make soft tortilla.)
Stage 2:
準備餡料
Prepare Fillings
用酒，鹽和胡椒 煮牛肉，直至牛肉轉色。
Cook beef with wine, salt and pepper until beef is brown.
爆香洋蔥、蒜泥、小茴香、蕃茄和辣椒粉。
加入鹽和胡椒調味，小火煮2分鐘。
Sauté onion and garlic, add cumin, tomato, and paprika.
Season to taste and simmer for 2 minutes. 
拌入牛肉，另外煨2分鐘，直到液體被吸收。
起鍋待用。
Stir in beef, and simmer for another 2 minutes.
Stir occasionally until liquid is absorbed.
Remove from heat and set aside.
Stage 3:
包玉米餅
Fill Taco Shells
用牛肉醬填滿玉米餅。
Scoop up some beef with a spoon and put it into the taco shell.
如果加奶酪，可把已加奶酪的玉米餅多焗5分鐘 或至奶酪溶化。
If you decide to add cheese, you may bring the filled taco to the oven for another 5 minutes or until cheese melts.
Stage 4:
配菜和裝飾
Top & Garnish
配以牛油果醬，和/或切碎的櫻桃西紅柿和生菜。
Top with avocado guacamole, and/or chopped cherry tomatoes and lettuce.
完成!!! Enjoy!!!
素食提示：
Vegetarian Tips:
Quorn Minced can be substituted for the ground beef.
Cheese can be omitted from the recipe.
(p.s. I won’t recommend this cheese)
精緻!
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