What are the main ingredients in Smoky Beef Mince & Spicy Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Tea Towel

What is the nutritional information of Smoky Beef Mince & Spicy Tacos?

Calories: 1388, Carbs: 103 grams, Fat: grams, Protein: 50.2 grams, Sugar: 16.1 grams, Salt: 2013 grams

How do I prepare Smoky Beef Mince & Spicy Tacos?

TIME TO EAT: Fill up the tortillas with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander leaves and serve with any remaining lime wedges. It’s a wrap, Chef! CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MAKE THE SAUCE: To a blender, add the drained feta, the mayo, the drained jalapeños, ¾ of the rinsed coriander, the lime zest, a squeeze of lime juice (to taste), and 4 tbsp of water. Blend until smooth, adding water in 5ml increments if it's too thick, and season. TOAST THE TORTILLAS: Place a clean pan over a medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out. SMOKY MINCE & BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes. Add the chopped chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 300ml of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener and seasoning.

What should be prepared from my kitchen to make Smoky Beef Mince & Spicy Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Tea Towel

Smoky Beef Mince & Spicy Tacos

Craving some tacos? We’ve got you, Chef! Lightly crisped corn tortillas are packed with smoky, chipotle-infused beef mince, charred corn and a spicy, creamy & salty Peruvian sauce (yum!). Garnished with fresh coriander and lime wedges. Trust us, one serving is not enough!

Smoky Beef Mince & Spicy Tacos

with Peruvian green sauce & charred corn

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Cannellini Beans
Chipotle Chillies in Adobo
Corn
Danish-style Feta
Free-Range Beef Mince
Fresh Coriander
Limes
Onion
Onions
Roasted Garlic Mayo
Sliced Pickled Jalapeños
Tomato Passata
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Blender
Tea Towel

Serves 1

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes. Add the chopped chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 150ml of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener and seasoning.
MAKE THE SAUCE
To a blender, add the drained feta, the mayo, the drained jalapeños, ¾ of the rinsed coriander, the lime zest, a squeeze of lime juice (to taste), and 2 tbsp of water. Blend until smooth, adding water in 5ml increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. Once heated, stack under a dry tea towel to stop them from drying out.
TIME TO EAT
Fill up the tortillas with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander leaves and serve with any remaining lime wedges. It’s a wrap, Chef!

Corn - 50g
Free-range Beef Mince - 150g
Onion - 1
Chipotle Chillies In Adobo - 20g
Tomato Passata - 100ml
Cannellini Beans - 120g
Danish-style Feta - 30g
Roasted Garlic Mayo - 1 unit
Sliced Pickled Jalapeños - 10g
Fresh Coriander - 3g
Limes - 1
Wheat Flour Tortillas - 2

Download the Recipe

Serves 2

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes. Add the chopped chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 300ml of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener and seasoning.
MAKE THE SAUCE
To a blender, add the drained feta, the mayo, the drained jalapeños, ¾ of the rinsed coriander, the lime zest, a squeeze of lime juice (to taste), and 4 tbsp of water. Blend until smooth, adding water in 5ml increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over a medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
TIME TO EAT
Fill up the tortillas with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander leaves and serve with any remaining lime wedges. It’s a wrap, Chef!

Corn - 100g
Free-range Beef Mince - 300g
Onion - 1
Chipotle Chillies In Adobo - 40g
Tomato Passata - 200ml
Cannellini Beans - 240g
Danish-style Feta - 60g
Roasted Garlic Mayo - 2 units
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 5g
Limes - 1
Wheat Flour Tortillas - 4

Download the Recipe

Serves 3

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diced onion and fry until soft, 4-5 minutes. Add the chopped chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 450ml of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener and seasoning.
MAKE THE SAUCE
To a blender, add the drained feta, the mayo, the drained jalapeños, ¾ of the rinsed coriander, the lime zest, a squeeze of lime juice (to taste), and 6 tbsp of water. Blend until smooth, adding water in 5ml increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over a medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
TIME TO EAT
Fill up the tortillas with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander leaves and serve with any remaining lime wedges. It’s a wrap, Chef!

Corn - 150g
Free-range Beef Mince - 450g
Onions - 2
Chipotle Chillies In Adobo - 60g
Tomato Passata - 300ml
Cannellini Beans - 360g
Danish-style Feta - 90g
Roasted Garlic Mayo - 3 units
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 8g
Limes - 1
Wheat Flour Tortillas - 6

Download the Recipe

Serves 4

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the diced onion and fry until soft, 4-5 minutes. Add the chopped chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 600ml of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener and seasoning.
MAKE THE SAUCE
To a blender, add the drained feta, the mayo, the drained jalapeños, ¾ of the rinsed coriander, the lime zest, a squeeze of lime juice (to taste), and 8 tbsp of water. Blend until smooth, adding water in 5ml increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over a medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
TIME TO EAT
Fill up the tortillas with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander leaves and serve with any remaining lime wedges. It’s a wrap, Chef!