Ground Beef Tacos

Method

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1. Heat the oil in a wide frying pan over a high heat.

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2. Add the mince in a single layer and leave 4 minutes without stirring.

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3. Break it up and brown 3 minutes more.

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4. Add the onion and cook 4 minutes.

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5. Stir in the garlic and cook 30 seconds.

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6. Add the cumin, paprika, oregano, coriander and cayenne and stir in the hot fat for 30 seconds.

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7. Stir in the tomato purée and cook 1 minute.

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8. Add the water and salt and simmer 2 minutes, until it clings rather than runs.

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9. Warm the tortillas in a dry pan for 20 seconds a side.

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10. Fill with the beef, top with shredded cabbage and coriander, and serve with lime wedges.

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Chef’s Tips

• Bloom the spices in fat for thirty seconds.
• Four minutes untouched to brown the mince.
• A splash of water at the end so the filling holds together.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Pico de gallo
• Salsa verde
• Soured cream

Storage & Reheating

The filling keeps 3 days refrigerated and freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.