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
- 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
- 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
- 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.