Chilli Beef Taco Recipe for World Taco Day

The Mexican equivalent of a sandwich, tacos are a hard or soft tortilla wrapped around a spicy filling. Americans are said to eat more than 4.5 billion tacos each year.

While no statistics exist for South Africa, musician and food lover J’Something enjoys tucking into a taco and has created a special recipe for Castle Milk Stout.

Total time: 1 hour

Oven Temperature: Stovetop

Ingredients

  • 2 Tbsps. olive oil
  • 700g ground beef mince
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 Tbsp. ground cumin
  • peri-peri powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. cinnamon
  • 250ml Castle Milk Stout
  • 250ml beef stock
  • 1 can (410g) diced tomatoes
  • 1 can (410g) butter beans
  • 1 can (400g) black beans
  • 1 tsp. brown sugar
  • Salt and ground black pepper, to season

Salsa

  • 2 tomatoes, diced
  • 1 onion, finely diced
  • Handful of fresh coriander, chopped
  • 1 small red chilli, de-seeded and finely sliced
  • Juice of 1-2 limes
  • 250ml sour cream, for serving
  • 150g cheddar cheese, grated
  • 12 Taco shells

Method

  • In a large pot over a medium high heat, heat oil, add onions and garlic and sauté until softened.
  • Add cumin, peri-peri powder, cayenne pepper and cinnamon and cook for 3-4 minutes while stirring.
  • Add mince and cook for a further 7-8 minutes until meat has browned, stirring occasionally.
  • Add Castle Milk Stout to the pot along with beef stock, diced tomatoes and juices from the can.
  • Bring to a low simmer then cover with a lid and simmer for 30-45 minutes until beef is very tender.
  • Add drained beans, brown sugar and season with salt and pepper and cook for a few more minutes.
  • Keep warm over a low heat while preparing the salsa.
  • Dice tomatoes, onion, coriander and chilli and mix together in a bowl with a pinch of salt and pepper and the lime juice.
  • Serve chilli spooned into tacos, topped with salsa, sour cream and grated cheddar cheese.

To make things easier, watch the video tutorial below.

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