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Minced beef tacos recipe BARNEY DESMAZERY photograph KAREN THOMAS SERVES 3 PREP 10 mins COOK 30 mins MORE EFFORT
WHY What Americans call ‘ground beef tacos’ has become a family classic in the UK because of how it elevates a pack of mince into a vibrant, spicy meal. But, too often, it relies on readymade mixes and long-life salsa. Here, we go to the extra effort of making our own spice mix, which makes all the difference. We’ve also ditched the taco shells for softer tortillas, but retain some crunch with the addition of crushed tortilla chips as a garnish.
Shoot director RACHEL BAYLY | Food stylist KITTY COLES | Stylist AGATHÉ GITS
W H AT T O B U Y 1 tbsp sunflower oil 500g beef mince 300ml beef stock For the spice mix 2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp black peppercorns 1 tsp chipotle chilli flakes (see tip, right) 1 tbsp paprika 1 tbsp dried oregano 1 tsp garlic granules 1 tsp onion granules 2 tsp cornflour For the pickled onions 1 large red onion, finely sliced 1 lime, juiced, plus wedges to serve To serve 6-8 small soft wheat or corn tortillas 1 avocado, stoned, peeled and chopped into small chunks 1 tomato, chopped into small chunks handful of feta, crumbled, or use grated mild cheddar (optional) 2 handfuls of tortilla chips, crushed (optional)
58 BBC Good Food Middle East October 2021
EXTRA SPICE A homemade spice mix will make all the difference to the vibrancy of the finished flavour. This makes more than you’ll need, but the mix will keep in a sealed jar for up to a month, and can be used for fajitas, or for cooking chicken or other protein.
CRUNCH TIME The mince is usually served in taco shells, but they can be hard to eat, tending to fall apart on the first bite. Instead, we’ve used soft tortillas and added crunch with a sprinkling of crushed tortilla chips.
