Grandma Irma’s Tex-Mex Beef Tacos

Name: Grandma Irma’s Tex-Mex Beef Tacos
Yield: Feeds 4-6
Ingredients: 1 floury potato, diced into 1cm (½in) cubes; 1 tsp ground cumin; 1 handful fresh coriander, chopped, plus extra to serve; 1 green chilli, chopped (Irma uses a similar native chilli called serrano); 1 small onion, peeled and quartered; 1 fresh tomato, diced (optional); 2 spring onions, chopped; 8 traditional Mexican corn tortillas, 4 soft corn tortillas (to make your own) or 8 pre-made hard taco shells; 2 garlic cloves, finely chopped; 1 small carrot, diced into 0.5cm (¼in) cubes; 1 x 400 g (14 oz) tin chopped tomatoes; 1 tbsp rapeseed oil; 400 g (14 oz) minced beef; 1 red pepper, roughly chopped; 1 green pepper, roughly chopped; vegetable oil, for deep frying, if needed; 1 tbsp tomato purée

Preparation info

Feeds
4-6

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

1 tbsp rapeseed oil
400 g (14 oz) minced beef</

Main course

Method

In a large pan heat the rapeseed oil over a medium flame and put the minced beef into the sizzling oil. Break up the meat with a wooden spoon while it browns for a few minutes.
Once browned a little all over, season generously with sea salt and freshly ground black pepper. Reduce the heat slightly and stir in the cumin, garlic and green chilli.
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