Traditional Mexican Beef Tacos with Fresh Guacamole

Crispy Taco Shells

• 12 corn or wheat tortilla discs (or pastry dough rounds toasted in a dry skillet)
• 1 drizzle extra virgin olive oil for pan toasting

Spiced Beef & Bean Chilli

• 400g lean ground beef (sirloin or chuck)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 tablespoons double-concentrated tomato paste
• 2 cups cooked black or pinto beans (blended smooth with a splash of broth)
• 1 teaspoon ground cumin
• 1 teaspoon smoked or hot paprika
• Finely diced jalapeño or chili pepper flakes to taste
• 150g shredded mozzarella or sharp cheddar cheese
• Kosher salt and freshly cracked black pepper to taste

Fresh Guacamole & Crisp Garnishes

• 1 large ripe avocado (or 2 Hass avocados), roughly mashed with a fork
• 2 firm ripe Roma tomatoes, seeded and finely diced
• 1/2 red onion, finely minced
• Fresh juice of 1 lime
• 3 tablespoons extra virgin olive oil
• Handful of fresh cilantro leaves, finely chopped
• 1/2 head crisp iceberg or romaine lettuce, thinly shredded

Cooking the Spiced Beef & Beans

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add diced onion and garlic, sautéing until fragrant and translucent.

2. 2

   Add the ground beef, breaking it apart with a wooden spoon into small crumbles, cooking until browned and liquids reduce.

3. 3

   Stir in tomato paste, ground cumin, paprika, chili flakes, salt, and black pepper. Simmer for 5 minutes.

4. 4

   In a blender, puree the cooked beans with a few spoonfuls of broth until smooth.

5. 5

   Pour pureed beans into the skillet with the beef. Reduce heat to medium-low and simmer for 8 to 10 minutes until a rich, thick, saucy chilli paste forms. Keep warm.

Preparing the Fresh Guacamole

1. 6

   In a bowl, roughly mash the ripe avocado flesh with a fork, keeping rustic chunks for texture.

2. 7

   Gently fold in diced tomatoes, minced red onion, fresh lime juice, olive oil, salt, and chopped cilantro.

3. 8

   Taste and adjust seasoning with extra lime juice or sea salt as desired.

Toasting Shells & Assembling

1. 9

   Heat a dry non-stick skillet over medium-high heat. Warm each tortilla for 45 to 60 seconds per side until lightly blistered and pliable. Fold in half while warm to form a taco shell shape.

2. 10

   Set out the toppings in individual bowls for a lively build-your-own taco feast.

3. 11

   Assemble: Spoon 2 generous tablespoons of warm beef & bean chilli into each shell, immediately sprinkle shredded cheese over the hot meat to melt, top with shredded lettuce, diced tomatoes, and a generous dollop of fresh guacamole.