Weekend AM
Weekend AM

Saturday and Sunday mornings from 9am

Catch up on Virgin Media Player

Mexican Beef Tacos

Sun, 12 May 2019

Mexican Beef Tacos

ingredients:

1 lb / 500g Prime Beef Mincemeat

100ml Beef Stock

1 onion, diced medium size

2 tablespoons of rapeseed oil

2 Red Chillis, chopped

1 pinch of smoked paprika

1.5 teaspoons of toasted cumin seeds

1/2 teaspoon of chilli powder

Salt and pepper to taste

1 teaspoon of oregano

Pinch of garlic powder

Pinch of onion powder

10-12 soft flour tortillas medium size or shop bought taco shells

1 Can (8 oz) Passata Tomato sauce

 

For the guacamole:

2 Ripe Avacado

1/2 Lime

2 Tablespoons of creme fraiche

Salt n pepper

 

For the tomato salsa:

2 Ripe Tomatoes

1 Spring Onion sliced

3 sprigs of coriander, chopped

1/2 Lime

Salt and pepper

 

Other toppings:

Shredded Iceberg

Sour cream

Jalapenos, sliced

 

method:

  1. In a hot pan place cumin seeds and dry roast on pan till golden in colour and starting to pop
  2. Once cumin seeds are ready, remove and chill, then ground in a pestle and mortar
  3. Cook onion until soft with the rapeseed oil in a hot pan and then add the ground beef.  Once fully cooked (aprox 15 -20 mins) drain the grease from the pan
  4. Mix smoked paprika, cumin. chilli powder, garlic powder, onion powder and oregano until combined and add to mince mixture
  5. Add stock, chillies and tomato passata sauce to mince mixture and mix till combined
  6. Allow to simmer for a further 5 - 10  mins to reduce
  7. Season with salt and pepper to taste
  8. Make the guacamole by halfing, destoning and peeling the avocado.  Smash it with a fork, add lime juice and creme fraiche and season.  Mix.
  9. Make the salssa by roughly chopping the tomato.  Trim and finely slice the spring onion, then add chopping coriander leaves.  Combine all ingredients with the lime juice and season to taste.
  10. Place taco shells upside down on oven rack and cook in pre heated oven for 10-15 mins at 180 degrees / 360 f until golden brown and crisp
  11. Remove from oven and fill with mincemeat mixture and top with side orders
  12. Garnish with your favourite toppings and serve

More Food

Roasted Chicken and Buckwheat Salad with a Pomegranate Molasses Vinaigrette

Roasted Chicken and Buckwheat Salad with a Pomegranate Molasses Vinaigrette

Sun, 26 May 2019

Chef Lizzy Lyons from Lizzy’s Little Kitchen is on Kitchen Duty this morning!

View More.

Surf and Turf BBQ Skewers

Surf and Turf BBQ Skewers

Sat, 25 May 2019

Chef Charlo Clarke is in the AM KItchen for us this morning!

View More.

Homemade Ham and Cheese Jambon

Homemade Ham and Cheese Jambon

Sun, 19 May 2019

Chef Martin O'Donnell from the Twelve Hotel joins us in the AM kitchen this morning

View More.

Atlantic Brown Crab with Chilli, Garlic & Lemon Tagliatelle

Atlantic Brown Crab with Chilli, Garlic & Lemon Tagliatelle

Sat, 18 May 2019

Chef Tommy Butler from the Radisson Blu Hotel is in the AM Kitchen for us this morning!

View More.

Nanaimo Bars

Nanaimo Bars

Sat, 11 May 2019

Krissy Gibson from Take The Cake shares her Nanaimo Bars recipe

View More.

Vegan Three Bean Curry

Vegan Three Bean Curry

Sun, 5 May 2019

Chef: Dean Diplock from the Radisson Blu Hotel, Athlone

View More.