THE ULTIMATE
MEXICAN
FOOD BIBLE™

Ingredients

• • 500 g lean beef mince (buffalo mince works)
• • 15 ml (1 tbsp) neutral oil
• • 1 medium onion (150 g), finely chopped
• • 3 garlic cloves (10 g), minced
• • 2 tsp (5 g) ground cumin
• • 2 tsp (5 g) mild chili powder (e.g. Kashmiri)
• • 1 tsp (1 g) dried Mexican oregano
• • 1 tsp (6 g) salt
• • 60 g tomato purée
• • 120 ml water
• • 12 corn tortillas (15 cm)
• • 50 g white onion, finely diced, to serve
• • 15 g fresh coriander, chopped
• • 2 limes, cut into wedges

Substitutions

• Mexican oregano → regular dried oregano (more minty, less citrusy).
• Corn tortillas → small wheat tortillas; this makes the taco softer and less traditional.

Method

1. 1.Heat the oil in the pan over medium-high heat until it shimmers, about 1 minute.
2. 2.Add the chopped onion and cook 4–5 minutes, stirring, until soft and translucent at the edges.
3. 3.Add the garlic and cook 30 seconds until fragrant — do not let it brown.
4. 4.Add the beef. Break it up and cook 6–8 minutes until no pink remains and liquid has mostly evaporated. Cook mince to 71°C internal.
5. 5.Stir in cumin, chili powder, oregano and salt; toast 1 minute until the spices smell nutty.
6. 6.Add tomato purée and water. Simmer on medium-low 5 minutes until thick and glossy, coating the meat.
7. 7.Warm tortillas on a dry tawa over medium heat, 30–40 seconds per side, until pliable with light brown spots. Stack inside a towel.
8. 8.Fill each tortilla with about 3 tbsp beef; top with diced onion and coriander. Serve with lime.