1kg of John Munro minced beef
1 tbsp olive oil
2 onions chopped
2 large red fresh chillies
1 tbsp of tomato paste
½ tspn cumin
½ tspn paprika
1 teaspoon soy sauce
½ teaspoon fresh oregano
250ml beef stock
10 fajita-sized flour tortillas or hard taco shells
500g grated cheese
5 large tomatoes, diced
1 lettuce, shredded or mixed leaves such as water cress or beetroot
Leaves, rocket or spinach
In a large frying pan, over medium to high heat, add the olive oil and gently fry the chopped onions, cooking until they start to soften. Then add the chopped chilli, cumin, tomato paste and paprika – fry a little further to ‘crack’ the spices in the heat. Then fold in the minced beef.
Brown the minced meat for a couple of minutes then add the 250ml of beef stock (an alternative to this would be a tin of chopped tomatoes and a beef stock cube) and the soy sauce. Move the frying pan to a low heat and let simmer until the mixture thickens. Now to assemble.
Let everyone assemble their own. It’s as simple as that. So bring the frying pan to the table with a serving spoon. Warm the taco shells if used in the oven. If you are using flour tortillas, warm them through with a tortilla plate (a large frying pan that is dry will work just as well) flipping the tortilla for both sides.
Now quickly fill, layering leaves first, a layer of cheese and then topping this with the taco meat mix.
Simply roll the tortilla and consume or fill your taco shell in the same fashion and crunch away. A nice option is to add a little sour cream or guacamole, you might also wish to mix the cheese with perhaps parmesan for a stronger flavour. Don’t forget a nice bowl of rice.