Recipe Index

Ingredients

• 4 medium tomatillos, husked and rinsed
• 1/2 small jalapeno, seeds removed
• 1/2 white onion, coarsely chopped (for the salsa)
• 2 garlic cloves (for the salsa)
• 1 tbsp fresh coriander (cilantro) leaves, plus extra leaves to serve
• 1 tbsp fresh lime juice
• 1/2 tsp kosher salt (for the salsa)
• 1 tbsp neutral oil
• 2 garlic cloves, finely chopped (for the beef)
• 15¾ oz ground beef (85% lean)
• 1 tsp kosher salt (for the beef)
• 1/2 tsp chilli powder
• 1/2 tsp dried Mexican oregano
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• all-purpose flour (1 3/4 cups)
• masa harina (3/4 cup)
• 1 1/2 tsp baking powder
• 1 1/4 tsp kosher salt (for the dough)
• 2 tbsp cold unsalted butter, cut into small pieces
• 13½ Tbsp milk (3/4 cup plus 1 tbsp)
• 4 cups vegetable oil, for frying
• black beans (1/2 cup), drained, warmed and lightly mashed
• 1/4 cup white onion, finely chopped, to serve
• cotija cheese, crumbled (1/4 cup), to serve

Method

1. Make the salsa verde: blitz the tomatillos, jalapeno, the coarsely chopped onion, the salsa garlic, coriander leaves, lime juice and 1/2 tsp salt in a blender until fairly smooth. Set aside.
2. Heat the neutral oil in a frying pan over medium-high heat. Add the finely chopped garlic and cook for 30 seconds, then add the beef, 1 tsp salt, chilli powder, oregano, ground coriander and cumin. Cook for 7-8 minutes, breaking up the meat, until browned and cooked through. Stir in 3-4 tbsp of the salsa and simmer for 2 minutes. Keep warm.
3. For the shells, whisk the flour, masa harina, baking powder and 1 1/4 tsp salt together. Rub in the butter until it resembles crumbs, then stir in the milk to form a soft dough. Knead lightly for 1 minute, cover and rest for 15 minutes.
4. Divide the dough into 6 balls and roll each into a disc about 6 in across and ⅛ in thick.
5. Heat the frying oil in a deep pan to 350°F. Fry one disc at a time for about 1 minute, then, as it puffs, use tongs or a ladle to fold and hold it into a shallow boat shape while it fries for a further 1-2 minutes, until crisp and golden. Drain upside down on kitchen paper.
6. Spread a spoonful of the warm black beans inside each shell, fill with the seasoned beef, and spoon over some salsa verde.
7. Finish with the chopped onion, crumbled cotija and extra coriander leaves, and serve at once with the remaining salsa alongside.

Prep: 20 min · Cook: PT0S · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data