TORELLO TACO TIME

Make your own taco spice blend, use soft wheat or corn tortillas and farm fresh produce and I promise you this will become a family mid-week favourite. A smoky flavour is created by adding smoked paprika to the spice mix and grilling bullhorn peppers and chilli prior to blitzing them. If your family are chilli shy, simply serve fresh or char-grilled chilli separately for the fire-eaters among you.

While tomatoes, capsicum and chillies are high in taste and supply this time of year, why not prepare several batches of the meat mixture, then store in seal containers in the freezer (for up to three months).

serves 4

1 large bullhorn pepper, halved lengthways and seeds removed

1 long red chilli, halved lengthways and seeds removed

400g tomatoes roughly chopped

2 garlic cloves

1 tablespoon olive oil

500g grass fed beef mince

1 red onion halved and finely sliced

1 bay leaf

1 teaspoon sea salt

black pepper

lime wedges (use lemon if not available)

spice mix

1 tablespoon ground cumin

½ tablespoon ground coriander

½ tablespoon sweet paprika

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

½ teaspoon chilli flakes (if not using fresh chillies)

salsa

300g ripe tomatoes, diced

½ red onion, finely sliced

handful of coriander leaves, chopped

1 chilli of choice, finely sliced (optional)

lime

avocado spread

2 ripe avocados, halved and peel removed

1/3 cup Greek natural yoghurt, or sour cream

½ tablespoon lime (use lemon juice if not available)

To enhance a smoky flavour, grill the capsicum and chilli over a medium-high flame until the skin blisters. Remove and set aside until cool enough to handle. Alternatively, you can skip this step and continue on.

Using a stab blender or food processor, blend the tomatoes, capsicum, chilli, garlic and 1 cup (250ml) water to a puree. Set aside. 

Combine all the spice mix ingredients in a small bowl and reserve.

Heat the olive oil in a heavy based frying pan over a medium-high heat. Add the meat and cook for 3-5 minutes, stirring occasionally to break up meat, making sure there are no lumps, until browned all over and any liquid has evapourated. Transfer the meat to a bowl, then return frying pan to the heat and add the onions. Cook for 5 minutes until softened. Return the meat to the frying pan and sprinkle over the spice mix, stirring to coat the meat and onion. Cook for a minute. Pour in the pureed tomato mixture. Add the salt, a generous grinding of pepper and the bay leaf. Stir to combine and bring to a high simmer, then reduce heat to a low simmer and cover with lid. Cook for 30 minutes, stirring occasionally. Remove the lid and continue cooking for 10-15 minutes to reduce the liquid to about half a cup. The meat should be tender, tasty and moist. Taste and add extra salt if needed.

Meanwhile, place the avocado, yoghurt or sour cream and lime juice in a bowl and coarsely mash with back of a fork to combine. Set aside. 

To prepare the salsa, gently toss all the ingredients in a bowl to combine. Set aside.

Heat tortillas, according to the packet instructions. Transfer the meat mixture, salsa and avocado in to separate serving bowls. Place in centre of table for everyone to help themselves. Serve with lime wedges. 

Recipe by Fiona Hammond, March 2022