Beef tacos

A flavour-filled fiesta of homemade beef tacos, where seasoned mince meets zesty pico de gallo and cool soured cream, all nestled in warm, freshly-made tortillas. Every bite is a celebration!

This recipe scores a C on the Nutri-Score scale. While the beef provides protein and the avocado offers healthy fats, the refined flour in the tacos and the fat content in the mince contribute to a higher score. The inclusion of fresh vegetables in the pico de gallo adds nutritional balance. 

Equipment

• Food Processor … check on Amazon
• Sauté Pan … find it here
• Bowl … see the 4* range
• Taco Press … view on Amazon
• Rolling Pin … check availability
• Dry Frying Pan … top rated options

Ingredients

For the tacos

• plain flour, plus extra for dusting, 250g
• salt, 1 tsp
• butter, at room temperature, 5 tbsp
• lard, at room temperature, 5 tbsp
• warm water, 160ml

For the beef

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

For the pico de gallo

• 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
• chopped fresh oregano, 1 tsp

For the soured cream

• soured cream, 4 tbsp
• chopped fresh coriander, 1 tbsp

To serve

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

Method

1. Prepare the Taco Dough: In a food processor, blend the flour, salt, butter, and lard until the mixture resembles breadcrumbs. The fats should be evenly distributed for a flaky texture.
2. Bind the Dough: Slowly add the warm water to the mixture, processing until the dough begins to come together. The water binds the ingredients, forming a pliable dough.
3. Knead and Rest: Knead the dough well on a lightly floured surface for about 5 minutes, then place it in a bowl, cover, and let it rest for 30 minutes. Resting allows the gluten to relax, making the dough easier to roll out.
4. Cook the Beef: Heat the vegetable oil in a sauté pan over medium heat. Add the beef mince and brown, breaking it up with a spoon, for about 15 minutes. Browning the beef adds depth of flavour.
5. Add Spices: Stir in the cumin, oregano, chipotle chilli flakes, smoked paprika, garlic, coriander stalks, and ancho chilli paste. Cook for another minute, allowing the spices to bloom and release their aromas. The chipotle chilli flakes add a smoky heat, while the smoked paprika adds depth and complexity.
6. Simmer in Stock: Pour in the beef stock and simmer gently for 10–15 minutes, or until the liquid has reduced and the beef is tender. Season with salt and pepper. Set aside and keep warm. Simmering in stock infuses the beef with moisture and flavour.
7. Make Pico de Gallo: In a bowl, combine the chopped tomato, avocado, shallot, lime juice, green chilli, and fresh oregano. Set aside. The lime juice and oregano contribute a vibrant freshness.
8. Prepare Soured Cream: In a small bowl, mix the soured cream and chopped fresh coriander. Set aside. The coriander adds a refreshing citrus flavor to the sour cream.
9. Form the Tacos: Divide the taco dough into 8 equal balls. Use a taco press to flatten each ball into a thin 20cm circle. Alternatively, roll the dough out on a lightly dusted surface. The tortillas should be thin for a delicate texture.
10. Cook the Tacos: Heat a dry frying pan over medium heat. Cook the tacos for 1–2 minutes on each side, or until lightly golden and pliable. Cooking in a dry pan ensures a slightly crisp texture.
11. Assemble and Serve: Place the tacos on plates and top with the spiced beef, pico de gallo, soured cream, pickled red onions, pickled chillies, jalapenos, and grated cheddar. Serve immediately.

Suggested Wine Pairing

Majestic: Definition Malbec
This Argentinian red wine, with its bold dark fruit flavours and smoky undertones, stands up beautifully to the rich, spiced beef in the tacos. Its velvety tannins and long finish complement the savoury elements of the dish, creating a satisfying pairing. This wine is well known and widely available, making it an accessible choice.

Tesco: Finest Rioja Reserva
This Spanish red wine offers a complex bouquet of red fruit, vanilla, and spice, providing a delightful counterpoint to the smoky heat of the tacos. Its elegant structure and balanced acidity cut through the richness of the beef, enhancing the overall flavour profile. Is a great choice for a spicy mince dish.

Sainsbury’s: Taste the Difference Zinfandel Rosé
This Californian rosé wine, bursting with aromas of strawberry and raspberry, offers a refreshing and fruity complement to the beef tacos. Its subtle sweetness balances the spice, while its crisp acidity cleanses the palate, making it a delightful and unexpected pairing. This slightly chilled rose is delicious.

What Can You Serve With This?

1. Mexican Rice: Fluffy Mexican rice, seasoned with tomatoes, onions, and spices, complements the flavours of the tacos and adds a hearty element to the meal.
2. Black Beans: Creamy black beans, seasoned with cumin and garlic, provide a rich and satisfying side dish that pairs perfectly with beef tacos.
3. Guacamole: Freshly made guacamole, with its creamy texture and vibrant flavours, adds a cooling and refreshing element to the tacos.
4. Elote (Mexican Street Corn): Grilled elote, slathered in mayonnaise, cotija cheese, and chilli powder, offers a sweet, savoury, and spicy accompaniment.

Nutri-score Health Check

This recipe scores a C on the Nutri-Score scale. While the beef provides significant protein and the avocado contributes healthy fats, the refined flour in the tacos and the fat content of the mince raise the overall score. The fresh vegetables in the pico de gallo offer some beneficial nutrients, but are not sufficient to significantly improve the score. This has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I use different types of meat? Yes, you can substitute the beef mince with chicken, pork, or even a vegetarian alternative like black beans or lentils.
• Can I make the tacos ahead of time? You can prepare the taco dough and beef filling in advance. Store them separately and assemble the tacos just before serving.
• How do I keep the tacos warm? Keep the cooked tacos warm in a low oven (150°F/65°C) until ready to serve.
• Can I add other toppings? Yes, feel free to customise your tacos with other toppings, such as lettuce, shredded cheese, or salsa.
• How spicy are these tacos? The spice level of the tacos can be adjusted by varying the amount of chipotle chilli flakes and green chilli.

Storing FAQ

• How long can I store leftover beef tacos in the fridge? Leftover beef tacos can be stored in an airtight container in the refrigerator for up to 2 days.
• Can I freeze the beef filling? Yes, you can freeze the beef filling in a freezer-safe container for up to 3 months. Thaw completely before reheating.
• How should I store the pico de gallo? Store the pico de gallo in an airtight container in the refrigerator for up to 2 days.

Reheating FAQ

• What is the best way to reheat beef tacos? Reheat the beef filling in a saucepan over medium heat, stirring occasionally, until heated through. Warm the tacos in a dry frying pan or oven.
• Can I microwave beef tacos? Microwaving can make the tacos soggy. If using a microwave, heat in short intervals and wrap the tacos in a paper towel to absorb moisture.
• How do I reheat the tacos? To reheat the tacos, warm them in a dry frying pan for a minute on each side or in the oven at a low temperature.