Beef

Beef chilli tortillas recipe

Name: Beef chilli tortillas recipe
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 1 small onion, finely chopped; 1 red capsicum (seeds and stalk removed) finely chopped; 6 garlic cloves, finely chopped; 1/3 cup tomato paste; 1kg beef mince; 400g can crushed tomatoes; 2 x 400g cans red kidney beans, drained, liquid reserved; 2 cups (500ml) beef stock; Charred corn tortillas, shredded white cabbage & hot sauce, to serve; 1/2 tsp each smoked & sweet paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp dried oregano; 1/2 tsp chilli powder; 2 ripe avocados; 1/2 cup loosely packed coriander, finely chopped; 1/2 long green chilli, finely chopped; 1/4 red onion, finely chopped; Juice of 1 lime

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by Neil Perry

Feb 15, 2021

These beef tortillas are elevated by a flavourful spice mix and homemade guac.

2 tbs extra virgin olive oil
1 small onion, finely chopped
1 red capsicum (seeds and stalk removed) finely chopped
6 garlic cloves, finely chopped
1/3 cup tomato paste
1kg beef mince
400g can crushed tomatoes
2 x 400g cans red kidney beans, drained, liquid reserved
2 cups (500ml) beef stock
Charred corn tortillas, shredded white cabbage & hot sauce, to serve

Chilli spice mix

1/2 tsp each smoked & sweet paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp chilli powder

Guacamole

2 ripe avocados
1/2 cup loosely packed coriander, finely chopped
1/2 long green chilli, finely chopped
1/4 red onion, finely chopped
Juice of 1 lime

Method

1.

For the chilli spice mix, combine all spices in a bowl and set aside.
2.

Heat oil in large heavy-based saucepan with lid over medium-low heat. Add onion, capsicum and garlic and cook, stirring, until onion is soft and translucent. Add chilli spice mix and tomato paste and cook, stirring, until fragrant. Increase heat to high and add mince. Cook, breaking up the mince with a wooden spoon, for 8-10 minutes until browned all over. Add tomato, half the reserved bean liquid and beef stock and stir. Bring to the boil, then reduce heat and simmer gently, with the lid on, for 1 hour or until meat is tender. Remove lid and continue simmering until the majority of the liquid has evaporated. Add beans and stir to warm through. Adjust seasoning according to taste.
3.

For the guacamole, scoop avocado flesh into a bowl and mash gently with the back of a spoon. Add coriander, chilli, onion, lime juice and a little salt. Mix gently to combine then taste and adjust seasoning to taste. Serve beef chilli in warmed soft corn tortillas along with cabbage, guacamole and hot sauce.