Ethiopian Tacos

June  3, 2011
1 Ratings
  • Serves 4
Author Notes

Intrigued by the flavorful stews during a recent trip to an Ethiopian restaurant I came up with this quick dish. I thought my California teen might relate better to the Mexican food he’s familiar with and I was right. By doing a little research I learned that butter is used more often than oil and that many stews start with purple onion, tomato, and jalapenos. Cottage cheese might be the closest thing we have to Ethiopian cheese (lab) but I like the salty bite Cotija adds to this taco. These tacos are pretty spicy so you may want to experiment with amounts of Berberé and jalapeño. NOTE: La Tortilla Factory’s Hand Made Style Corn Tortillas (Corn & Flour mix) work best. You can make your own Berberé mix or find at and a few other on-line sources. If you live in the SF Bay Area Draeger's Market sells it. —Angela @ the well-worn apron

What You'll Need
  • 1 tablespoon Berberé Spice
  • 2 tablespoons butter
  • 1 Purple Onion, cut into 8 wedges
  • 2 Tomatoes cut into 8 wedges
  • 1 Jalapeño, thinly sliced
  • 12-16 ounces Sirloin Steak
  • Salt to taste
  • 8 Corn Tortillas, warmed
  • 4 ounces Cotija Cheese, crumbled
  • 1/2 bunch cilantro, coarsely chopped
  1. Toast Berberé Spice in a large frying pan, until fragrant about 30 seconds. Add butter and combine with spices. Add the vegetables, toss to coat and let cook undisturbed for a least 5 minutes, allowing vegetables to brown and caramelize. Stir as needed to cook evenly until vegetables are a deep reddish brown, very soft and stew like. 15-20 minutes.
  2. Meanwhile, dice the steak into pieces about the size of a sugar cube. Crumble cheese and chop cilantro and place in small bowls. Add meat and salt (if desired) to vegetables, cook to combine flavors and cook the beef, don’t allow it to get well done. 2-3 minutes.
  3. Top each tortilla with meat, cheese, and cilantro.
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1 Review

Beautiful, M. June 4, 2011
This is really creative!