Cooking instructions:
To make the filling: Heat the oil in a saucepan. Add the onion and a pinch of salt, and cook gently, until softened but not browned. Stir in the garlic and chilli, and cook, stirring for a minute or two. Stir in the beef mince and some seasoning. Increase the heat and stir-fry until the meat changes colour. Add the vinegar, tomato, tomato paste, raisins and spices, and simmer uncovered over a moderate heat for about 30 minutes, or until the mixture is reduced and thickened and the meat is tender. Check seasoning then stir in the almonds. To serve: Spoon the filling into the crisp taco shells and top with lettuce, cream and salsa. Per serving: 1848kJ, 26.3g protein, 30.8g fat, 24.8g carbs TASTE’s take: Crisp taco shells are readily available. They are made from corn tortillas, always smaller in size than wheat-flour tortillas. Home-made tacos are made by folding the tortilla over the back of a wooden spoon while deep-frying. In this way, a crisp, U-shaped shell is formed, which will easily hold a substantial filling. This is a delicious, piquant, sweet-and-sour variation of a chilli-beef filling. |