100% Pasture Fed Beef Tacos

Recipe from Amy Oboussier

This is a great summer recipe, combining all the classic Mexican flavours of lime, chili and coriander. It’s bright colours are really appealing. Double or triple the ingredients to feed a crowd, lay out all the component on the table and allow everyone to make their own.

Don’t be fooled by the long ingredients list, once the prep is done the whole meal will take 20 – 30 mins to make and is very simple.

Serves 2 hungry people

Ingredients

For the beef

500g Beef Mince
300ml Beef Stock
2 tbsp Cumin Seeds, roughly crushed
1 tsp Coriander seeds, roughly crushed
1 tsp Chili Flakes, more if you like things spicy
2 Cloves Garlic, minced
2 tbsp Smoked Paprika
1 tbsp flour
1 tbsp Brown Sugar
Salt and Pepper to taste

For the Pickled Onions

1/2 Red onion, thinly sliced
1 Lime, Juiced

For the Guacamole

1 Avocado, roughly chopped
1 small Tomato, roughly chopped
¼ Red Onion, finely chopped
½ Lime, juiced
½ Red Chili, thinly sliced
Small handful of Coriander, roughly chopped

For the Salsa

4-6 Tomatoes, roughly chopped
¼ Red Onion, finely chopped
1 small Garlic Clove, minced
½ Red Chili, thinly sliced
½ Lime, juiced
Small handful of Coriander, roughly chopped

To serve

6 – 8 Soft Corn or Wheat tacos
Handful of Feta, crumbled
Handful of Coriander, roughly chopped
Lime Wedges

Method

For the Pickled Onions

• Combine your thinly sliced red onions and lime juice and set aside.
• The acidity in the lime will turn the red onions an attractive pink and take away the raw onion taste.

For the Beef

• Heat a little oil in a pan over a medium to high heat and crumble in your mince. Season and cook until brown and crisp, breaking up any larger chunks as it cooks.
• Add the cumin, coriander, chili and garlic and cook for a couple of minutes until fragrant.
• Add the paprika, sugar and flour, mix until combined and add the stock.
• Cook down until most of the stock has been reduced and the beef is sticky and glossy.

For the Guacamole

• Combine all your ingredients and mash using a fork until you get your preferred consistency.

For the Salsa

• Combine all your ingredients and set aside.

To serve

• Drain your pickled onions.
• Warm your tacos on a dry frying pan over medium heat (or in the microwave for a few seconds).
• Load each taco with all your elements, and crumble over the feta. Top with chopped coriander pickled onions and a squeeze of lime.