I am a big fan of spice and usually this shows in my cooking in the form of India food. I even have my own mix of spices in a jar labelled “Emma’s Garam Masala” in my cupboard much to my friends and family’s amusement!
However, last year I began experimenting with other spicy food. I’d always dismissed Mexican food – unfortunately in England its very homogenised, whether you’re eating at one of the many chain restaurants or cooking from a ready-made Mexican-sounding spice mix, the taste just isn’t as vibrant as the packaging and branding would lead you to believe! But quite frankly it all tastes the same!
So, this time last year I took on Mexican food head on in a fiesta themed dinner party as part of “come dine with my course mates”. Ever since I have been playing with spice.
This dish is one of my family’s favourites!
(You should have seen them gobble these down on bonfire night!)
Although there are very few spices, they work perfectly together to give a depth of flavour! It may also seem like an odd addition but I promise you, cumin really is the star of this dish!
- 500g beef mince
- 1 white onion
- 2 large cloves of garlic
- 1.5 tbsp cayenne pepper
- 1 tbsp cumin
- 2 tsp paprika
- 1 tsp coriander
- 1 red chilli (finely chopped)
- 2 beef stock cubes
- Small can of kidney beans
- 1 tin of tomatoes
- 1 tbsp tomato puree
- 1 green pepper (diced)
- Salt and pepper to season
- 6 Taco shells
- Fry off the mince in a large pan with the chopped onion and garlic.
- Once brown, throw this into your slow cooker with the spices, stock (made up with water), tomatoes, tomato puree, diced pepper and kidney beans.
- Cook on a low heat for 4-6 hours.
- Roughly 45 minutes before you’d like to serve, check the seasoning adding extra chilli or salt and pepper to taste.
- 5 minutes before serving, warm your tacos.
- These can be served with sour cream, grated cheese, salsa, avocado and a whole range of other accompaniments. It’s up to you!