Method
Choose and Prepare One Topping:
- For salsa, deseed and dice 150 g tomatoes
- For salsa, add ½ finely chopped red chilli, 1 tbsp lemon juice, 1 tbsp olive oil and ¼ tsp salt
- Alternatively, dice ½ cucumber, salt it lightly in a sieve for 10 minutes and pat dry
- For cucumber salad, mix the drained cucumber with 100 g diced tomato, 1 tbsp lemon juice, 1 tbsp olive oil, ¼ tsp salt and black pepper
- Leave your chosen topping for 15 minutes; do not make both for the same meal
Brown the Mince:
- Heat 1 tbsp garlic-infused oil over high heat
- Press 300 g beef mince flat into the pan and season with ½ tsp salt
- Leave untouched for 4 minutes, then break it up and cook for 2 minutes
Cook the Carrot:
- Push the mince aside
- Add 60 g very finely diced carrot and cook for 3 minutes
Bloom the Spices and Purée:
- Push the mixture aside
- Add 2 tsp ground cumin, 2 tsp smoked paprika, ½ tsp chilli flakes and ½ tsp mixed herbs
- Cook for 45 seconds
- Add 1 tbsp tomato purée and fry for 1 minute until brick-coloured
Reduce:
- Add 100 ml water
- Stir everything together and scrape the pan clean
- Simmer uncovered for 6–8 minutes until the meat mixture is dry enough not to soften the shells
Warm the Shells:
- Warm 6 plain 100% corn taco shells upright at 180 °C / 160 °C fan for 4 minutes
Assemble at the Table:
- Divide ½ shredded baby gem between the 6 warm corn taco shells as a barrier layer
- Add the beef mixture
- Add the salsa or cucumber salad
- Finish with 4 tbsp soured cream