Beef/pork tacos
By Jael Davison, Catering Assistant
You need:
Serves 4-6
Taco spice mix
2 tsp (4 g) mild chilli powder
2 tsp (4 g) garlic powder
1 ½ tsp (3 g) onion granules/powder
2 heaped tsp (2 g) dried oregano
6 tbsp (32 g) paprika
1 tbsp (13 g)ground cumin
1 heaped tbsp (15 g) salt
Taco mince
450 g minced beef or pork
Approx. 5 cm (2”) piece chorizo, finely chopped
1 medium onion, finely chopped
2 cloves garlic, crushed
1r ed chilli, finely sliced (with or with out seeds depending on preference)
2 heaped tbsp Taco spice mix
1 can chopped tomatoes
1 tbsp Worcester sauce
1 beef stock cube
Squirt of brown sauce
1 tbsp lemon juice, fresh or bottled
Put all the taco mix ingredients in a jar or plastic tub, put the lid on and give a good shake.
Heat a non-stick pan over a medium heat (you shouldn’t need any oil as the chorizo will release a lot of fat). Add the mince, chorizo, onion, chilli, and garlic. Cook for about 10-15 minutes stirring and breaking up the mince till the mixture looks dry and the onions are softish. If there is a lot of fat in the pan at this point drain it off.
Sprinkle on the Taco spice mix and stir it in, cook for a couple of minutes then add the tin of tomatoes, Worcester sauce, brown sauce and crumble in the stock cube. Simmer for 10 minutes over a low heat.
Add the lemon juice, taste for seasoning and add more salt or pepper if needed.
This can be served in many ways. On fries or baked potatoes with some taco sauce and grated cheese, also with rice or as a sloppy joe.
Another idea is to wait until the mixture is cold and add a couple of handfuls of grated cheese. Dollop this mixture onto rounds or squares of puff pastry to make taco cheese hand pies, pasties or slices.
Hints and tips
Do not leave out the lemon juice, it really lifts the taste giving a more intense flavour.
For a smokier flavour use smoked paprika in the spice mixture.
If using minced pork you could swap the beef stock cube for a pork or chicken one.
