Ingredients
For the beef
- 500 g beef mince
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chilli powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- 33 g tomato paste
- 125 ml beef stock or water
To serve
- 8 small flour tortillas or 12 corn taco shells
- 1 Lebanese cucumber, julienned
- 1 ripe avocado, sliced
- 100 g fresh coriander leaves
- 150 g grated cheddar
- 120 g sour cream
- 2 limes, cut into wedges
- ½ red onion, thinly sliced
Method
Make the spice blend
In a small bowl, combine cumin, paprika, chilli powder, oregano, cayenne (if using), salt and pepper. Set aside.
Cook the beef
Heat olive oil in a large frying pan over medium-high heat.
Add diced onion and cook for 3 minutes, stirring occasionally, until softened and starting to colour.
Add minced garlic and cook for 30 seconds until fragrant.
Crumble in beef mince, breaking it up with a spoon. Cook for 4–5 minutes, stirring frequently, until cooked through and no pink remains.
Sprinkle the spice blend over the beef and stir well to coat, cooking for 1 minute until fragrant.
Stir in tomato paste and cook for 1 minute.
Pour in stock or water and simmer for 3–4 minutes until the liquid reduces to a light sauce that clings to the mince. Taste and adjust salt and spice as needed.
Warm and serve
Warm tortillas or shells according to packet directions (wrap flour tortillas in foil and warm in a 160°C oven for 3 minutes, or char lightly in a dry pan).
Transfer beef to a serving bowl.
Arrange toppings in separate bowls: cucumber, avocado, coriander, cheese, sour cream, red onion and lime wedges.
Let everyone build their own tacos with a spoonful of beef and their choice of toppings.
