Beef Tacos
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Ingredients
- 1 tsp oil
- 500g beef mince
- 1 tsp onion flakes
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp cornflower
- ½ tsp chilli powder (or to taste)
- 1 tsp dried oregano
- 2 tsp Urban Forager Beef Stock Concentrate
- 2 carrots, grated
Instructions
- Heat a good heavy based fry pan over medium-high heat
- Add oil and bring to temperature (this won’t be necessary if using a full fat mince)
- Add mince, spices, cornflower and stock
- Saute and toss the beef so the spices and stock are mixed through breaking the chunks up as you go
- Keep the heat high – the aim is to fry the mince rather than allowing it to stew in the juices
- Once browned through, add the carrot and cook until the carrot is tender
To Serve
- Corn tacos and tortillas
- Guacamole
- Pickled red onion
- Jalapeno Salsa
- Pico de Gallo
- Sour cream
- Lettuce or spinach leaves
- Grated cheese
- Fresh coriander
- Lime wedges
NOTE
You can make a vegan version of this dish by substituting 2 cans of red kidney beans for beef and our vegetable stock concentrate for the beef concentrate. We often make both.
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