Mexican guacamole
Prepare this guacamole just before serving so it's super fresh. You can serve the guacamole with an avocado stone in the centre to add an extra Mexican touch
Smashed beef kofte tacos
Serves 4
Easy
Prep:
Cook:
plus at least 1 hr chilling
Turn the trend for cheeseburger tacos into a more substantial kebab. You can swap the beef mince for lamb, chicken or pork if you like, or make smaller tacos
Skip to ingredients
- 1 small onioncoarsely grated
- 2 garlic clovesminced or finely grated
- 1 tbsp ras el hanout
- 400g beef mince
- small bunch of corianderfinely chopped
- 4 medium flour tortillas
- sunflower oilfor frying
- chilli sauceand lemon wedges, to serve
For the garlic sauce
- 4 tbsp Greek yogurt
- 2 tbsp mayonnaise
- 1 garlic clovefinely grated or crushed
- ½ tsp lemon juice
For the salad
- small wedge of red or white cabbageshredded
- ½ red onionthinly sliced
- squeeze of lemon juice
- 1 tomatohalved and sliced
Nutrition: Per serving
- kcal515
- fat32g
- saturates12g
- carbs28g
- sugars7g
- fibre4g
- protein27ghigh
- salt1.1g
Method
step 1
Combine the onion, garlic, ras el hanout, beef mince and coriander (reserving a few leaves to serve) in a large bowl with your hands and season well. Cover and chill for at least 1 hr. Will keep chilled for a day.
step 2
Stir the garlic sauce ingredients together in a small bowl and chill until needed. To make the salad, tip the cabbage and red onion into a bowl with a pinch of salt and the lemon juice and scrunch together with your hands. Stir through the tomato and set aside.
step 3
Divide the beef mix into four equal portions. Press a portion of beef directly onto one side of each tortilla in a thin, even layer, reaching almost to the edges. Heat a drizzle of oil in a large frying pan over medium-high heat. Put the tortilla beef-side down into the pan. Press down with a spatula and cook for 3-4 mins until the beef is browned and crisp. Flip and cook for 1-2 mins more until the tortilla is golden and toasted. Repeat with the remaining tortillas. Put the cooked tacos on a plate or in a low oven to keep warm. Scatter each taco with salad, drizzle with the garlic and chilli sauces, reserved coriander leaves and serve with lemon wedges on the side for squeezing over, if you like.
