CRUNCHY BEEF TACOS

⏲ Prep time ⏲ Cooking time Difficulty level Portions

20 min 25 min ★★☆☆☆ 4

Ingredients

Beef Filling

•            Ground beef (minced beef): 1,200 g

•            Onion, finely diced: 200 g

•            Garlic, minced: 15 g

•            Tomato paste: 40 g

•            Beef stock : 200 ml

•            Olive oil: 20 ml

Seasoning Mix

•            Salt: 12 g

•            Black pepper: 3 g

•            Ground cumin: 6 g

•            Smoked paprika: 6 g

•            Chili powder: 8 g

•            Oregano (dried): 2 g

•            Sugar (optional, balances acidity): 4 g

Tacos & Toppings

              Avocado dice: 300 g (3-4 pics)

•            Crunchy taco shells: 20 shells (2 per portion)

•            Cheddar cheese, grated: 250 g

•            Lettuce, shredded: 200 g

•            Tomatoes, diced: 250 g

•            Sour cream: 200 g

•            Fresh coriander (optional): 10 g

•            Lime wedges: for serving

Cooking instructions

1. Cook the aromatics

Heat olive oil in a large pan. Add onions and cook 5 minutes until soft. Add garlic and cook 1 minute more.

2. Brown the beef

Add the minced beef and cook 6–8 minutes until browned. Break it up with a spoon as it cooks.

3. Season and simmer

Add cumin, paprika, chili powder, oregano, salt, pepper, and tomato paste. Stir well.

Pour in the stock or water and simmer 10 minutes until thickened and saucy.

4. Warm the taco shells

Heat the shells in the oven at 180°C for 3–4 minutes so they become extra crispy.

5. Assemble

Fill each shell with beef, then top with cheese, lettuce, tomatoes, sour cream, and coriander.

Chef ’s Notes

•            Let the beef mixture reduce until slightly sticky so it doesn’t drip out of the shells.

•            Add 100 g of sweetcorn or black beans for extra texture.

•            For spicier tacos, add 1–2 g cayenne pepper or fresh jalapeños.