Our Cookbook

Mexican

Brooks' Tacos

Definitely not traditionally Mexican, but this is what we grew up with and brings back memories of extra-hot salsa at my grandparents.

  • Yield4 people
  • Prep30m
  • Cook30m
  • Effortweeknight

For the beef

  • 400g extra-lean beef
  • 1 tbsp chili powder
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp crushed red pepper flakes
  • 0.25 tsp dried oregano
  • 0.5 tsp paprika
  • 1  ½ teaspoons ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper

Other fillings

  • 250g cheddar cheese
  • 1 onion
  • 2 peppers
  • 2 tomatoes, de-seeded
  • Lettuce, for decoration (you might intend to add it, but you never will)

To serve

  • 16 taco shells
  • Old El Paso extra-hot salsa
  • Lime (not traditional at all)

Method

  1. Prepare the non-meat fillings. Grate the cheese (always make more than you think you’ll need). Finely dice the rest of the fillings and place in separate bowls. Squeeze a little lime over the onions to keep them fresh.
  2. Preheat the oven to 200℃ for the taco shells.
  3. Mix all the spices together in a jar.
  4. Brown the beef in a frying pan, adding the spice mix 2/3 of the way through. Remove to a serving bowl.
  5. Warm the taco shells for 3-5 minutes. They’ll be soft when they come out of the oven, and harden up as they cool.
  6. Put everything out on the table, and dig in.