Tacos picadillo

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Ingredients

  • For the tacos:

  • 2 tbsp corn oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
  • 1 1/2 tbsp chilli powder
  • 1 tsp ground cumin
  • Salt
  • 4 whole peeled tinned tomatoes, chopped and about 65ml of their juices
  • 375g lean beef mince
  • 85ml chicken stock
  • 25g fresh coriander leaves, roughly chopped
  • Oil, for frying
  • Dozen 18-cm corn tortillas, preferably white, or prepared taco shells

  • For the toppings:

  • 1/4 head cos or iceberg, thinly sliced
  • 3 ripe medium tomatoes, cored and diced
  • 1 to 2 avocados, diced
  • 150g shredded cheddar or jack cheese
  • Sour cream, for garnish

Use imperial measurements

Method

How to make Tacos picadillo

1) Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes.

2) Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in coriander, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.

3) To make the taco shells, pour enough frying oil into a small skillet so its about 2cm deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.

4) Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.

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