Spiced Beef and Bean Tacos - Chef Recipe by Shawn Sheather

Ingredients

300 g 5 star Beef mince
1 onion
1 red capsicum
1 green capsicum
1 mild fresh chilli
200 g of red kidney beans
100 g fine cut tomatoes
10 ml vegetable oil
5 g of cumin seeds
4 g of coriander spice
4 g of cayenne powder
300 g mixed lettuce
200 g fine cut tomatoes
75 g of very fine cut cucumber
200 g of grated cheese
200 ml sour cream
12 taco shells

Guacamole:

2 avocados
20 ml of sour cream
10 ml of sweet chilli sauce
3 ml of lime
1 g of cayenne spice

Spiced Corn Salsa:

2 cobs of corn
100 g fine cut tomatoes
50 g of very fine cut cucumber
10 ml of sweet chilli sauce
Zest of half a lime
2 g of cayenne spice
2 g of flaked chilli
30 g very very fine Spanish onion
20 small coriander leaves

Method

Spiced Beef Mix:

Finely dice the onion, capsicums and chilli. Hint, try to remove all seeds.

In a large saucepan, add oil and allow it come to a hot temp. Add diced onions and stir, you don’t need colour but you need to have it cooked through, so you can control the temp at this stage. Once onion is cooked, get the temp hot again, add the capsicum, the chill and the spices, stir through.

Add the beef mince and cook through. Hint, you can drain any fat at this stage of cooking.

Once the spice and mince is cooked through, add 100 g of the diced tomatoes and the cooked kidney beans. Stir through. Turn heat down and allow the tomatoes to fall apart and the mix to thicken. This process should take about an hour and a half.

Salad Filling:

It is best to use small lettuce leaves, or cut iceberg lettuce. Finely dice the tomato. The cucumber can be cut in half and de-seeded, then diced very fine. Sprinkle a little salt over the diced cucumber. Hint, the salt reduces any bitterness to the cucumber.

Guacamole:

Mash the avocados, add the lime juice. Mix well. Add the sweet chilli, cayenne spice and the sour cream. Mix until a smooth consistency is formed. Place in a storage container until you are ready to serve, I recommend the Santo Alessi oil dish.
Hint, to retain the vibrant color of the avocados, you will need to place cling wrap on the surface of the mix. By stopping the air reaching the surface it stops oxidation and discoloration.

Corn Salsa:

Combine the finely diced tomato, cucumber, Spanish or red onion, the spices and zest as well as the sweet chilli sauce. Strip the corn kernels from the corn, blanch in salted boiling water for 10 seconds, drain and place into an ice bath. Once cooled, dry off and add it to the salsa mix. You can add small coriander leaves for an extra dimension.

You can also have grated cheese and sour cream to serve. I recommend serving in the Santo Alessi range of Salsa bowls, Pasta bowls and oil dishes depending on the amount you prepare.

Taco Shells:

Follow the heating recommendations from the manufacturer, I recommend serving on the Santo Alessi Taco holder, a perfectly suited range.

Credits: Recipe by AGFG Resident Chef Shawn Sheather

Photo Credits: Recipe by AGFG Resident Chef Shawn Sheather