Ultimate Tex-Mex Style Chipotle Beef Tacos
with Wedges, Avocado Salsa, Cheese and Creme Fraiche
Looking for a taste of everyday luxury? These Ultimate Tex-Mex Style Chipotle Beef Tacos are our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
2
Garlic Clove**
360
British Beef Mince
30
Tomato Puree
10
Chicken Stock Paste
20
Chipotle Paste
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
60
Mature Cheddar Cheese
(Contains: Milk)
1
Avocado
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
75
Creme Fraiche
(Contains: Milk)
Not included in your delivery
150
Water for the Sauce
1
Olive Oil for the Salsa
Utensils
Cooking Instructions and Tips
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Heat a large frying pan on medium-high heat (no oil). Once hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Add the garlic and stir-fry for 1 min more. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Stir in the tomato puree, water for the sauce (see ingredients for amount), chicken stock paste and chipotle paste (use less if you don't like too much heat). Bring to the boil, then reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle. TIP: Add a splash more water if it's a bit dry.
Meanwhile, halve the baby plum tomatoes then pop them into a medium bowl along with the olive oil for the salsa (see ingredients for amount). Season with salt and pepper, mix then set aside. Trim the baby gem, halve lengthways, then thinly slice widthways. Grate the cheese.
Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop the flesh out onto a board. Cut it into 1cm chunks. Add the avocado to the bowl with the tomatoes and toss to coat. Just before you are ready to serve, pop the tortillas into the oven to warm through, 1-2 mins.
When everything is ready, lay the tortillas onto your plates (3 per person). Top with the baby gem lettuce, then spoonfuls of the beef mince and avocado salsa - as much as you'd like. Sprinkle on the cheese and finish with a dollop of creme fraiche. Serve up your ultimate Tex-Mex style tacos with the wedges alongside. Enjoy!
