In Mexico, tacos are popular street food – typically served filled with minced meat that is cooked until quite dry. When I tasted them, I resolved to come up with a better result, using succulent meat to make them more appetising. Fillet of beef or venison works a treat and you only need a small quantity. If you are lucky enough to be able to source Mexican queso añejo or queso blanco, use it – cut into fine slices – in place of the Cheddar.
SERVES 6
100ml grapeseed oil
250g beef or venison fillet, cut into small dice
1 garlic clove, finely chopped A pinch of ground cumin
1 quantity barbecue sauce (or shop-bought)
12 shop-bought corn taco shells, 14cm long with a 6cm opening
400g tomatoes, peeled, deseeded and diced
200g onions (ideally red), cut into small dice
1 avocado, sliced or diced just before assembling
100g soured cream
200g baby gem or iceberg lettuce leaves, finely shredded
100–140g Cheddar or Monterey Jack, to taste, coarsely grated
Sea salt
Heat the oil in a frying pan over a high heat. Add the diced beef or venison and sauté for 2–3 minutes, depending on your preference for rare or well-cooked meat. Add the garlic and cumin, season lightly with salt and transfer to a bowl; set aside in a warm place.
Heat the barbecue sauce in a pan and let bubble to reduce if necessary to thicken to the consistency of a coulis; keep warm.
Preheat the oven to 80°C/Gas lowest setting. Put the taco shells on a baking tray and warm through in the oven for 3–4 minutes – no longer or they will be brittle rather than warm.
Meanwhile, in a bowl, mix the tomatoes with the onions, avocado and a little of the soured cream.
To serve, put a little shredded lettuce into each taco shell, then spoon in some of the tomato mixture. Add the meat to the barbecue sauce and warm through gently for a minute, then divide between the taco shells. Scatter the cheese generously over the top.
Serve at once, allowing 2 tacos per person, with the remaining barbecue sauce and soured cream on the side for guests to help themselves if they would like more.