Name: Beef tacos
Prep time: 1 h
Cook time: 1 h
Yield: Serves 4
Cuisine: Mexican
Ingredients: 250g/9oz plain flour, plus extra for dusting; 1 tsp salt; 5 tbsp butter, at room temperature; 5 tbsp lard, at room temperature; 160ml/5½fl oz warm water; 2 tbsp vegetable oil; 500g/1lb 2oz beef mince; 1 tsp ground cumin; 2 tsp dried oregano; 1 tbsp chipotle chilli flakes; 1 tsp smoked paprika; 3 garlic cloves, crushed; 2 tbsp chopped fresh coriander stalks; 2 tbsp ancho chilli paste; 250ml/9fl oz beef stock; salt and freshly ground black pepper; 1 beef tomato, finely chopped; 1 avocado, peeled, stone removed and finely chopped; 1 shallot, peeled and finely chopped; 1 lime, juice only; 1 green chilli, very finely chopped; 1 tsp chopped fresh oregano; 4 tbsp soured cream; 1 tbsp chopped fresh coriander; pickled red onions; pickled red and green chillies, chopped; 2 tbsp sliced jalapenos; 50g/1¾oz cheddar, grated

Prepare: 30 mins to 1 hour
Cook: 30 mins to 1 hour
Serve: Serves 4
Dietary: Egg-free Nut-free Pregnancy-friendly

Homemade tacos and spiced beef are complemented perfectly by creamy soured cream and tangy pico de gallo.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the tacos

250g/9oz plain flour, plus extra for dusting
1 tsp salt
5 tbsp butter, at room temperature
5 tbsp lard, at room temperature
160ml/5½fl oz warm water

For the beef

2 tbsp vegetable oil
500g/1lb 2oz beef mince
1 tsp ground cumin
2 tsp dried oregano
1 tbsp chipotle chilli flakes
1 tsp smoked paprika
3 garlic cloves, crushed
2 tbsp chopped fresh coriander stalks
2 tbsp ancho chilli paste
250ml/9fl oz beef stock
salt and freshly ground black pepper

For the pico de gallo

1 beef tomato, finely chopped
1 avocado, peeled, stone removed and finely chopped
1 shallot, peeled and finely chopped
1 lime, juice only
1 green chilli, very finely chopped
1 tsp chopped fresh oregano

For the soured cream

4 tbsp soured cream
1 tbsp chopped fresh coriander

To serve

pickled red onions
pickled red and green chillies, chopped
2 tbsp sliced jalapenos
50g/1¾oz cheddar, grated

Method

To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture.
Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes.
To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes.
Add the spices, garlic, coriander stalks and chilli paste and cook for another minute.
Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm.
To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside.
To make the soured cream, mix the ingredients together in a small bowl. Set aside.
Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface.
Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side.
To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar.

Beef tacos