This Ultimate Tex-Mex Style Chipotle Beef Tacos is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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 conflict 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.
Chicken Stock Paste
Baby Plum Tomatoes
Mature Cheddar Cheese(ContainsMilk)
Plain Taco Tortilla(ContainsCereals containing gluten)
Water for the Sauce
Olive Oil for the Salsa
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the garlic and stir-fry for 1 min more. Season with salt and pepper.
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. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, halve the baby plum tomatoes then pop them into a medium bowl with the olive oil for the salsa (see ingredients for amount).
Season with salt and pepper, mix together, then set aside.
Grate the cheese.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board, then chop into 1cm chunks.
Add the avocado to the bowl of tomatoes and toss to coat.
Just before you are ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
When everything is ready, lay the tortillas onto your plates (3 per person).
Top with spoonfuls of the beef mince and avocado salsa - as much as you'd like. Sprinkle on the cheese and finish with a dollop of soured cream.
Serve up your ultimate Tex-Mex style tacos with the wedges alongside. Enjoy!