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
Smoky Beef Mince & Spicy Tacos
with a zingy green sauce & charred corn
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef
- Beef Mince
- Cannellini Beans
- Chipotle Chillies in Adobo
- Corn
- Danish-style Feta
- Fresh Coriander
- Fresh Lime
- Fresh Limes
- Hellmann's Tangy Mayonnaise
- Onion
- Onions
- Sliced Pickled Jalapeños
- Tomato Passata
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
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. 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 Onion and fry until soft, 3-4 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 150ml [300ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
MAKE THE SAUCE
To a blender, add the feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 2 [4]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
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 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.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. 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 Onion and fry until soft, 3-4 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 150ml [300ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
MAKE THE SAUCE
To a blender, add the feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 2 [4]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
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 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, 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. 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 Onion and fry until soft, 4-5 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 450ml [600ml]|#7DA0D7 of water, and simmer until reduced and thickened, 15-20 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
MAKE THE SAUCE
To a blender, add the feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 6 [8]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
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 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, 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. 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 Onion and fry until soft, 4-5 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 450ml [600ml]|#7DA0D7 of water, and simmer until reduced and thickened, 15-20 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
MAKE THE SAUCE
To a blender, add the feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 6 [8]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
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 and serve with any remaining lime wedges. It’s a wrap, Chef!
Frequently Asked Questions
What is the preparation time for Smoky Beef Mince & Spicy Tacos?
The preparation time for Smoky Beef Mince & Spicy Tacos with a zingy green sauce & charred corn is between 20 and 40 minutes.
What is the total time required to make Smoky Beef Mince & Spicy Tacos with a zingy green sauce & charred corn?
The total time required to make Smoky Beef Mince & Spicy Tacos with a zingy green sauce & charred corn is between 35 and 55 minutes.
How many servings does Smoky Beef Mince & Spicy Tacos provide?
4 servings
What are the main ingredients in Smoky Beef Mince & Spicy Tacos?
Beef, Beef Mince, Cannellini Beans, Chipotle Chillies in Adobo, Corn, Danish-style Feta, Fresh Coriander, Fresh Lime, Fresh Limes, Hellmann's Tangy Mayonnaise, Onion, Onions, Sliced Pickled Jalapeños, Tomato Passata, Wheat Flour Tortillas
What is the nutritional information of Smoky Beef Mince & Spicy Tacos?
Calories: 1373, Carbs: 102 grams, Fat: grams, Protein: 49.2 grams, Sugar: 19.5 grams, Salt: 1551 grams
How do I prepare Smoky Beef Mince & Spicy Tacos?
MAKE THE SAUCE: To a blender, add the feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 2 [4]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season. SMOKY MINCE & BEANS: Return the pan to medium-high heat with a drizzle of oil. 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 onion and fry until soft, 3-4 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 150ml [300ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning. 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 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. TOAST THE TORTILLAS: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
What should be prepared from my kitchen to make Smoky Beef Mince & Spicy Tacos?
Beef, Beef Mince, Cannellini Beans, Chipotle Chillies in Adobo, Corn, Danish-style Feta, Fresh Coriander, Fresh Lime, Fresh Limes, Hellmann's Tangy Mayonnaise, Onion, Onions, Sliced Pickled Jalapeños, Tomato Passata, Wheat Flour Tortillas
How many calories does Smoky Beef Mince & Spicy Tacos have?
1373 calories
How much fat content does Smoky Beef Mince & Spicy Tacos have?
grams
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