Name Tacos


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* 12-16 flour tortillas

* 250 g (8 oz) lean minced beef
* 125 g (4 oz) lean minced pork
* 1 teaspoon chilli seasoning
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* pinch of dried oregano
* dash of Tabasco sauce
* 2 tablespoons cider vinegar
* 175 ml (6 fl oz) bought Enchilada sauce
* 75 ml (3 fl oz) vegetable oil

To garnish:
* 125 g (4 oz) grated Cheddar cheese
* 125 g (4 oz) crisp lettuce, shredded
* 1 large tomato, coarsely chopped
* spring onions, shredded lengthways

1. Mix the meats and seasonings in a wide, heavy, ungreased frying pan and cook, stirring, over high heat until the meat browns. Add the vinegar and Enchilada sauce and cook tor about 10 minutes. If it looks greasy, cool quickly and skim off the fat, then reheat.
2. For soft tacos, sprinkle the tortillas lightly with cold water, stack, wrap in foil and put on the top shelf of a preheated oven, 140°C (275°F), Gas Mark 1, for IS minutes.
3. For crisp tacos, heat 1 cm (1/2 inch) of vegetable oil in a heavy, deep trying pan. Quickly fry the tortillas, one by one, for about 30 seconds each until they soften. Remove and fold in half. Drop back into the hot oil, holding the edges slightly apart with spaghetti tongs or a fork, and fry quickly on each side for about 30 seconds until crisp. As they cook, stack them on a plate, covered with kitchen paper, in the preheated oven.
4. Spoon the meat filling into the soft or crisp tortillas, add the garnishes of your choice to taste, and serve the tacos immediately.

Serves: 4-6

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