Tacos and Flatbreads
Keema Tacos with Masala Ground Beef and Pickled Onions
This fusion dish brings together the structure of a Mexican street taco with the warm, aromatic logic of an Indian Keema Masala. Ground beef is infused with whole spices like cinnamon and cardamom, then balanced by the bright, acidic crunch of vinegar-pickled red onions.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
Prepare the pickled onions (Sirka Piaz) by mixing the sliced red onions with vinegar, a pinch of salt, and a teaspoon of sugar in a bowl. Set aside to brighten and soften for at least 20 minutes.
Heat oil in a heavy-bottomed skillet over medium heat. Add the whole cumin seeds, cardamom pods, cinnamon stick, and peppercorns. Fry for 1 minute until the spices are fragrant and the cumin sizzles.
Add the diced onion to the pan and cook until translucent and just beginning to brown around the edges.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the ground beef to the skillet. Use a wooden spoon to break it apart. Cook until it is fully browned and the moisture has mostly evaporated.
Stir in the Kashmiri chili powder, turmeric, and salt. Cook for 5 minutes, allowing the meat to fry in the spices. Finish by stirring in the garam masala.
Warm the corn tortillas over an open flame or in a dry pan until soft and slightly charred.
Remove the large whole spices from the meat. Spoon the masala beef into the tortillas and top with a generous portion of the pickled red onions and fresh cilantro.
Notes
Don't drain the fat from the beef entirely; it carries the flavor of the whole spices into the meat.
Charring the corn tortillas is essential to provide a smoky contrast to the warm spices of the keema.
If you want more heat, add a finely chopped green chili along with the ginger-garlic paste.
