August 13, 2018
I'm a big fan of Tacos, you can't help but make a mess when eating them and there is something quite childlike about using your hands to feed yourself a big plate of spicy goodness that will just fall everywhere no matter what angle you take a bite from. Must be the big kid in me.
This recipe uses our roasted & spiced hot sauce,Shadow Tribe (recently a Great Taste 2018 winner, just throwing that in there....), but you can substitute for your own hot sauce or even a good BBQ sauce will work well here too.
You can easily fill 12 tacos with this recipe as long as you leave some space for the sour cream, lettuce, cheese, avocado etc
2 tsp vegetable oil
½ red onion, finely diced
2 tsp smoked paprika
2 tsp ground cumin
500g minced chuck steak
5 tbsp Shadow Tribe (or sauce of your choosing)
400g can black bean, drained
12 taco shells
1 ripe avocado, peeled and sliced
½ iceberg lettuce, finely shredded
75 -100g mature cheddar, grated
150ml soured cream
Using a frying pan that is large enough to accommodate the mince later, heat the veg oil up and then add the onion and cook for about 5 minutes, until softened. Add the spices and mix well with the onion. Next, add the mince and break it up into tiny pieces, it takes a while but is worth it from both an aesthetic and ease of eating point of view
Once you've broken the mince up it should be nice and browned so add the passata and Shadow Tribe along with 4 tablespoons of water. Turn the heat up and let the sauce reduce down until it clings to the meat, about 12-15 minutes.
Add the beans and cook for another 2 minutes. Pop your tacos in the oven to warm through at this point, they usually take a couple of minutes but follow the pack instructions.
Fill the tacos with a layer of the minced beef and either follow up with the remaining fillings or serve at the table and allow your guests / family to add the fillings of their choice. High chairs and / or bibs for adults optional.
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