Beef Tacos
Warm corn tortillas, seasoned beef and nothing more complicated than onion and coriander on top. Toasting whole spices for two minutes puts this miles past a sachet.
- Time
- 30 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Toast the cumin seeds in a dry pan for 90 seconds until fragrant, then crush them.
- 02
Brown the mince hard in a hot pan without stirring much, so it crusts rather than steams.
- 03
Add the onion and garlic and cook 4 minutes until soft.
- 04
Stir in the cumin, oregano, paprika and chipotle and fry 1 minute.
- 05
Pour in the stock and simmer 8 minutes until the liquid is nearly gone and the beef is glossy.
- 06
Warm the tortillas directly over a flame or in a dry pan until they puff and blister - cold tortillas ruin good filling.
- 07
Double up the tortillas, fill, and top with raw white onion, coriander and a squeeze of lime.
Cooking Tips
- Toast and crush whole cumin seeds rather than using ground. Ninety seconds in a dry pan puts this far past a sachet.
- Warm the tortillas directly over a flame until they puff - cold tortillas waste good filling.
Ingredient Substitutions
- Chipotle in adobo brings smoke and heat; smoked paprika alone gives the smoke without the heat.
- Beef mince, shredded beef or chicken all work.
What to Serve With It
- Double up the tortillas and keep the toppings simple: raw onion, coriander, lime.
Storage and Reheating
- The filling keeps 3 days and reheats well. Warm tortillas to order.
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