Beef tacos
Spiced ground beef simmered until saucy, spooned into warm corn tortillas and topped with lettuce, tomato, cheddar and sour cream.
Method
- 1
Heat the oil in a large frying pan over medium heat and cook the onion until soft and translucent.
- 2
Turn the heat to medium-high, add the beef and break it up with a spoon. Cook until browned with no pink left, then spoon off excess fat.
- 3
Add the garlic, chili powder, cumin, paprika, oregano, salt and tomato paste and stir until the spices smell toasted.
- 4
Pour in the water and simmer, stirring, until it reduces to a thick sauce that clings to the meat.
- 5
Taste, adjust the salt and keep the beef warm over the lowest heat.
- 6
Heat a dry frying pan over medium-high heat and warm the tortillas one or two at a time, about 30 seconds per side, until soft and lightly spotted.
- 7
Stack the warm tortillas in a folded tea towel so they stay soft.
- 8
Spoon the beef onto the tortillas and top with lettuce, tomato, cheddar, sour cream and coriander.
- 9
Serve with lime wedges for squeezing over.
Notes
- Thin corn tortillas can tear. Use two per taco if yours are fragile.
- For crisp shells, warm store-bought hard taco shells in the oven at 180°C for about 5 minutes.
Equipment
Large frying pan, Medium frying pan, Clean tea towel