BREAKFAST TACOS WITH MEXICAN CHILLI BEEF
Serves: 4-6 | Prep time: 15 – 20 mins | Cook time: 25 – 30 mins
At Meat at Billy’s we love a good taco. Pulled pork, shredded beef, chicken, quickly cooked strips of beef or pork- we’ve tried them all. They’re also good at any time of the day, so when Alana sent us this recipe for Breakfast Tacos, we were a happy bunch of butchers indeed.
The beef mince is a nod to the classic taco of the 80s and 90s that us Australian’s love. Place an egg on the side and Bob’s your uncle – breakfast taco.
Give these a go when you’re next in the mood for a hearty, protein rich breaky. The cooked Mexican chilli beef freezes really well – hello, cheese and mince toasty for a midweek lunch.
Recipe and images courtesy of Alana Lowes.
¼ cup extra virgin olive oil
2 golden shallot onions
2 garlic cloves
1 tbsp ground cumin
1 tbsp ground smoked paprika
1 tbsp ground sweet paprika
1 tbsp dried oregano
1 tsp ground chilli
1 red capsicum, finely chopped
1 tbsp tomato paste
2 x 400g cans diced tomatoes
500g beef mince
2 x 400g cans black beans, rinsed and drained
8 soft corn tortillas
200g cherry tomatoes, halved
4 mini cucumbers
Juice of 1 lime
½ red onion, finely diced
1 avocado, finely sliced
Fresh coriander leaves and extra lime segments
Preheat the oven to 180°C fan forced.
Place 2 tbsp of the olive oil, onions, garlic and dried herbs and spices into a food processor and blend to a chunky paste.
Heat 1 tbsp of olive oil in a large frying pan over a medium heat. Add in the blended onion and spice mix and the capsicum and cook for 1-2 mins, taking care not to burn, or until the onion and garlic is cooked through. Add in the tomato paste and stir cooking for 30 secs, then add in the water and stir, deglazing the bottom of the frying pan before adding the diced tomatoes, stir to combine.
Add in the beef mince, stir, and then turn the heat down to low. Leave to cook for 15-20 mins, stirring regularly. Add in the black beans and cook for a further 5 mins. Season with salt and pepper.
Meanwhile, wrap the corn tortillas in foil and place in the oven to heat through for 10-15 mins.
Place the cherry tomatoes, diced red onion and cucumbers into a bowl and stir through the lime juice and season with salt and pepper. Set aside.
Preheat the remaining oil in a small fry pan to a medium-high heat and fry the eggs to your liking. 2-3 minutes for runny and 3-4 minutes for firm.
To serve, place 1 corn tortilla onto a plate and top with the chilli beef, tomato and cucumber salad, avocado and the fried egg. Repeat with remaining tortillas. Serve with fresh coriander and squeeze over the extra lime segments.