Smokey Mexican Beef Wedges
Make your Valentine’s Day extra special. Share a skillet full of Mexican flavour…crispy-on-the-outside and soft-and-fluffy on the inside-wedges, with Mexican beef, tomatoes, avocado, sour cream and whatever else your heart desires, with your one true love.
The way you see it is the way we served it. Skillet in the middle, vultures on the outside digging in until there was only seasoning left in the skillet.
We are a huge fan of Mexican anything over here. Remember the Chicken and Corn Enchilada Bake? Kinda like a Mexican Lasagna. Oh. Did I just say that? Or the Steak Fajita Grilled Cheese. Yeah. Good times. So, when my family started shouting at me that they wanted Tacos, I couldn’t make up my mind whether to do one of those again, or make them the Loaded Taco Grilled Cheeses and maybe I’d just settle for the Taco Salad.
Make something different, my inner child whispered into my ears.
Wedges. Those Mexican wedges I make so many times and have never shared…until now.
Can I just say, I love this Cast Iron Skillet so much. It just cooks meat in a better-than-a-bbq kinda way. Mexican bb’d beef. Wow.
Having said that, you don’t need a skillet to make this. Any pan is fine. But if you have a skillet? Yes. Please, do yourselves a favour.
This is so easy to prepare, I surprised myself.
In this house, these wedges are always a hit. Always. Better than ordinary chips/fries. And I know that technically they are the same thang…but! The fatter and chunkier the potato, the better.
The seasoning will knock your socks right off, people. Smokey paprika, garlic and cumin. That’s all. And that’s all that was needed. So simple. So easy. And so tasty.
Cut ’em up. Whack ’em in the oven. Let the oven do the job, while your fry up the most delicious Mexican tasting beef ever.
And when it’s all done? Throw those wedges in the beef, top with whatever you want, and go for gold.
Salsa, avocado, sour cream, tomatoes and shallots/green onions. Oh, I miss this already.
You will be dancing a fierce Mexican Hat Dance after this.
And if you don’t like beef, I’ve also made these with ground Turkey and Chicken, or even Pork! Good any ways always.
The wedges on there own are also quite famous ’round these parts. Try ’em. With Sweet Chilli Sawwwce.
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- ½ teaspoon chilli powder (optional)
- 3 tablespoons olive oil (roughly)
- 6 medium potatoes (or 5 large), scrubbed and washed (leave skin on)
- Sea salt
- 1 onion, diced
- 1 red capsicum/bell pepper, diced
- 2 teaspoons olive oil
- 500g | 1lbs ground/minced beef
- 2 garlic cloves, crushed
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ cup water mixed with 1 teaspoon stock powder (or ¼ cup beef stock)
- 2 shallots, finely chopped
- ¼ fresh coriander
- Sour Cream
- Tomato Salsa OR Sweet Chilli Sauce
- Chopped Avocado
- Chopped Tomatoes
- Grated Cheese
- Preheat oven to 200°C. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
- Arrange potato wedges in a single layer on a large baking tray. Sprinkle over the paprika, cumin, garlic, chilli powder (if using) and salt to taste (about 1-2 teaspoons). Drizzle with the oil and toss everything together to coat evenly. Sprinkle with extra salt if needed and bake for 40-45 minutes until golden, crisp and cooked through.
- While potatoes are baking, prepare taco meat and toppings:
- In a large Cast Iron Skillet (or nonstick pan), fry onion and the red capsicum/bell peppers until onion is transparent and fragrant. Add the garlic, and fry for 30 seconds,; add the beef and cook while breaking up with a wooden spoon. When the beef is golden and cooked through, mix the seasoning through the meat mixture; add the water and allow to cook for an extra 3-5 minutes, or until your kitchen smells like a Mexican restaurant.
- Once the wedges and Mexican beef are done, ladle the meat onto your serving dish (or keep it in the skillet. Just use lots of dish towels under it so your table doesn’t burn!), and place the wedges on top and around the meat. Top with desired toppings. Done.
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