15/10/2024
Crispy tacos
For the beef mixture:
500 g beef mince
1/2 big white onion, chopped
1 glove garlic, chopped
2 tbs vegetable stock powder
1 ts of each paprika, cumin, coriander
1 big Kumara, diced and roasted
1 pack of corn tortillas
150 g grated cheese of your choice
Simple guacamole:
2 ripe avocados, mashed
1/4 big white onion, very finely chopped
Half a handful of fresh coriander, chopped
Pinch of chilis
Pinch of salt
Jalapeño yogurt
150 g natural yogurt (I prefer Greek yogurt)
2 tbs jalapeños, chopped
1 tbs jalapeño juice
2 tbs mint, chopped
Pinch of salt
1. Dice and roast kumara on a baking sheet for 10-15 minutes at 200C.
2. Meanwhile, in a large skillet, heat some oil over high heat. Add mince, garlic and onion. Cook, breaking up the meat as it cooks until the mince is browned, about 5 minutes. Add the dry ingredients and the roasted kumara, mix.
3. Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. Or divide them into two piles, wrap in aluminum foil and heat them up in a preheated oven for about 5 minutes.
4. On a baking sheet, rub the tortillas with oil. Lay each tortilla flat and then layer evenly with cheese and mince mix. Fold the other half of the tortilla over the filling, gently pushing to adhere. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
5. If desired, Make the yogurt and guacamole meanwhile.
6. Serve the tacos hot out of the oven topped with yogurt, guacamole, coriander, jalapeños.
