Recipe Index

Ingredients

• 9 oz plain flour, plus extra for dusting
• 1 tsp salt
• 5 tbsp butter, at room temperature
• 5 tbsp lard, at room temperature
• 5½ fl oz warm water
• 2 tbsp vegetable oil
• 1 lb 2 oz beef mince
• 1 tsp ground cumin
• 2 tsp dried oregano
• 1 tbsp chipotle chilli flakes
• 1 tsp smoked paprika
• 3 garlic cloves, crushed
• 2 tbsp chopped fresh coriander stalks
• 2 tbsp ancho chilli paste
• 9 fl oz beef stock
• Salt and freshly ground black pepper
• 1 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 tsp chopped fresh oregano
• 4 tbsp soured cream
• 1 tbsp chopped fresh coriander
• Pickled red onions
• Pickled red and green chillies, chopped
• 2 tbsp sliced jalapeños
• 1¾ oz cheddar, grated

Method

1. Blend the flour, salt, butter, and lard in a food processor to a breadcrumb texture, then slowly add the warm water to bind the dough.
2. Knead the tortilla dough well, cover it in its bowl, and leave it to rest for 30 minutes.
3. Heat the vegetable oil in a sauté pan over medium heat and brown the beef mince for about 15 minutes.
4. Add the cumin, dried oregano, chipotle flakes, smoked paprika, garlic, coriander stalks, and ancho chilli paste to the beef and cook for 1 minute more.
5. Pour in the beef stock, simmer gently for 10 to 15 minutes, season with salt and pepper, and keep the beef warm.
6. Mix the tomato, avocado, shallot, lime juice, green chilli, and chopped oregano together in a bowl to make the pico de gallo.
7. Stir the soured cream and chopped fresh coriander together in a small bowl and set it aside.
8. Divide the rested dough into 8 small balls and roll each one on a lightly floured surface to a very thin 8-inch circle, or press in a taco press.
9. Cook the tortillas in a dry frying pan over medium heat for 1 to 2 minutes on each side.
10. Load the warm tortillas with the spiced beef, pico de gallo, coriander soured cream, pickled red onions, pickled chillies, jalapeños, and grated cheddar and serve.

Prep: 1 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data