Smoky Beef Mince Tacos with Corn Tortillas & Salsa

• 500 gbeef mince
• 8small corn tortillas, about 30g each
• 2 tbsptomato paste
• 2tomatoes, finely diced
• 2 tbspgarlic-infused olive oil
• 2 tspsmoked paprika
• 1 tspground cumin
• 1 tspdried oregano
• 1long red chilli, finely diced
• 3spring onions, green tops only, sliced
• 100 mlwater
• 1lime, juiced
• 15 gfresh coriander, chopped
• 50 gcheddar, grated
• Fine salt and black pepper
• 200 gshredded red cabbage slaw (optional)
• 50 gpickled jalapeños (optional)
• 400 grefried beans (optional)

Method

1. 1Make the salsa first so the flavours have time to mingle. Combine the diced tomatoes, red chilli, spring onion tops and coriander in a bowl, then add the lime juice and a good pinch of salt. Stir, taste, and set aside; the salt pulls the juice out of the tomatoes and builds the dressing for you.
2. 2Pat the beef mince dry with kitchen paper and season generously with salt and pepper before it hits the pan.
3. 3Heat the garlic-infused oil in a large stainless or cast-iron frying pan over a high heat until it shimmers. Brown the mince in two batches, pressing it into a single layer and leaving it alone for the first 2 minutes before breaking it up. Keep a little clear pan visible between the pieces. If they are touching all over, they will steam. You want deep brown edges and crispy bits stuck to the base; that's the flavour.
4. 4Return all the mince to the pan, drop the heat to medium, and scatter in the smoked paprika, cumin and oregano. Toast the spices for 30–60 seconds until fragrant.
5. 5Stir in the tomato paste and cook for another minute until it darkens and smells sweet rather than tinny. Pour in the 100 ml water and scrape up every brown bit from the base of the pan. Simmer for 5 minutes until glossy and just-saucy. Taste.
6. 6Meanwhile, warm the corn tortillas in a dry pan over a medium-high heat for 20–30 seconds a side, or char them directly over a gas flame until lightly blistered and smelling of popcorn. Stack and wrap in a clean tea towel as you go; they steam each other soft and pliable.
7. 7Shower the grated cheddar over the hot mince in the pan and let it sit for 30 seconds off the heat so it half-melts into the meat rather than sitting on top.
8. 8Fill the warm tortillas with the cheesy beef and tomato salsa. Add any of the optional red cabbage slaw, pickled jalapeños and refried beans if using. The coriander and lime juice are already in the salsa.

Per serving

kcal

601

protein

29.9g

fibre

6.8g

carbs

35.8g

fat

39.4g