Tijuana Tacos

Tijuana Tacos

  • 225g chopped cooked beef (can use leftover roast, or mince) (1 1/2 cups)
  • 225g of refried beans (1 cup)
  • 120ml tomato passatta (1/2 cup tomato sauce)
  • 90ml water (3 fluid ounces)
  • 1 small onion, peeled and chopped
  • 1/2 green pepper, trimmed and chopped (can use the equivalent in frozen chopped peppers)
  • 3 TBS chopped ripe olives
  • 1 tsp mild chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • dash each celery salt and ground  nutmeg
  • splash or Worcestershire sauce
  • a generous handful of tortilla chips crushed
  • 12 taco sized soft tortillas, toasted
You will also need to garnish:
  • 1/4 of a head of lettuce, finely shredded
  • chopped spring onions
  • chopped fresh tomatoes (if you have them)
  • 2 ounces grated strong cheddar cheese
  • a handful of chopped olives
  • sour cream
  • additional crushed tortilla chips
  • Green Tabasco


How to cook Tijuana Tacos

  1. Spritz a large non-stick frying pan with some spray oil.  Add the onions and peppers and cook over medium  heat until they start to soften. Throw in the chopped beef.  Cook and stir for a few minutes, then add all of the spices.  Cook and stir until quite fragrant, then stir in the tomato sauce, refried beans, olives and water.  Bring to a simmer and heat through.
  2. In the meantime, heat your tortillas as desired. I like to hold mine over an open flame and toast them on both sides, folding them in half when heated.  Keep warm.
  3. Make sure you have all of your toppings ready.
  4. Crush your tortilla chips.  Stir them into the meat mixture, reserving a few for garnishing if desired.  Divide the mixture between the toasted tortillas.
  5. Garnish each with some or all of the suggested garnishes. I sometimes like to add a splash of hot sauce. (I like the green tabasco.)  serve immediately and enjoy!

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