Tacos with Chilli, Guacamole and Sour Cream

Prep Time

-

Cook Time

2 hours

Portion(s)

4-8 portions

ingredients

500500 g minced beef

1 1 onion, peeled and finely diced

2 2 cloves garlic, peeled and crushed

200200 g Country Range Peeled Plum Tomatoes

5050 g Country Range Tomato Paste

100100 g Country Range Red Kidney Beans

2 2 fresh red chilli peppers, deseeded and finely chopped

½ ½ stick Country Range Cinnamon

11 tsp Country Range Ground Cumin

11 tsp Country Range Ground Coriander

2525 g Country Range Beef Bouillon Paste

100100 g Country Range Cocoa Powder

salt and pepper, to season

2 2 sprigs fresh coriander, chopped

8 8 taco shells

For the guacamole:For the guacamole:

2 2 ripe avocados

½ ½ red chilli pepper, deseeded and finely chopped

1 1 tbsp lime juice

½ ½ shallot, peeled and finely diced

salt and pepper, to season

Multiply by
method
  • 1Place a tiny amount of oil into a medium sized pan onto the stove and heat. Once hot, place the diced onion, crushed garlic, chilli pepper and spices (not the cocoa powder) into the pan and leave to sweat over a medium heat for roughly 10 minutes, stirring occasionally.
  • 2Remove the onion and garlic from the pan, place another tiny amount of oil in the pan and put back on the heat. Once hot, place the minced beef into the pan and cook for 10-15 minutes, stirring to break down the mince.
  • 3Once the juices have rendered out of the meat, drain and place back in the pan with the onion mixture.
  • 4Place the tomato puree into the pan with the meat mixture and leave to cook for about 5 minutes.
  • 5Add the tinned tomatoes, kidney beans, bouillon and cocoa powder and leave to cook under a low heat for 2 hours. Season to taste.
  • 6For the guacamole, peel the avocado. Remove the stone from the centre and cut out and discard any brown or black areas. Place in a bowl and crush with a fork.
  • 7Dice the deseeded and skinned tomato and mix with the avocado. Add in the shallot, lime juice and chilli pepper. Mix and season with salt and pepper.
  • 8Fill taco shells with the chilli and place the guacamole and sour cream on top. Finish with freshly chopped coriander.