Hard Shell Beef Tacos

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Hard Shell Beef Tacos

Ingredient Notes

Mexican oregano:

Mexican oregano has a stronger, more citrusy and floral flavour than the European dried oregano most people keep in their cupboard. It is widely used in Mexican and Tex-Mex cooking and worth seeking out from a specialty grocer or online. If you can’t find it, Italian dried oregano works as a substitute, though the flavour will be noticeably different.

Beef mince:

Use beef mince with some fat content, ideally around 15 to 20 percent. Lean mince dries out when cooked at high heat and the texture is noticeably worse. The fat keeps the filling juicy and helps it caramelise and brown properly in the pan. Regular supermarket beef mince works perfectly well for this.

Smoked paprika:

Smoked paprika gives the spice mix its colour and mild smoky depth. It is made from peppers that are smoked before being ground. Standard sweet paprika works as a substitute but lacks the smokiness. Hot smoked paprika is also an option if you want to add some heat to the filling without adjusting the rest of the spice mix.

Ingredients

1 tsp Mexican oregano
2 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
2 tsp smoked paprika
2 tbsp olive oil
500g (1.1lb) beef mince
sea salt, to season
12 taco shells
1 avocado, sliced
1 iceberg lettuce, shredded
coriander leaves, to garnish
pico de gallo, to serve

Equipment

Small bowl
Large heavy-based frying pan
Baking tray
Measuring spoons

Directions

Combine the oregano and spices in a small bowl.
Heat half of the oil in a large heavy-based frying pan over medium-high heat.
Add half of the beef mince and season with some salt. Sprinkle over half of the spice mix and cook for 6-8 minutes, until well browned, stirring occasionally break up the mince with the back of a wooden spoon.
Transfer to a bowl and repeat with remaining oil, mince and spices.
Heat the tacos in a preheated oven according to packet directions.
Transfer the hot taco shells to a plate and serve with the beef mince filling, avocado, lettuce, coriander and Pico de Gallo all in separate bowls or a platter for everyone to make their own.

Notes

Chef Tips

Cook the mince in batches

Cooking the mince in two batches rather than all at once is important for getting a good result. When you add too much meat to a hot pan, the temperature drops and the mince releases its moisture and starts to steam. That gives you grey, soft mince rather than well-browned, slightly caramelised meat. Work in batches and let the pan come back to temperature between each one.

Storage

Store the mince mixture and any salad and salsa components in separate airtight containers in the fridge for up to 5 days. Keeping them separate means the salad doesn’t wilt from the heat of the mince. Reheat the mince in a pan over medium heat until hot through. The taco shells are best stored in their original packaging and warmed fresh in the oven.

FAQs

What other mince could I use?

Chicken or turkey mince both work well and are leaner options. Pork mince is also good and has a slightly sweeter flavour that pairs nicely with the spice mix. If you want a vegetarian version, use a plant-based mince and follow the same method. Whatever mince you use, the batch-cooking technique stays the same.

Is this spicy?

No, the spice mix is savoury rather than hot. If you want to add some heat, serve with a hot sauce on the side, or swap the smoked paprika for hot smoked paprika in the spice mix.

Can I make this gluten free?

Yes, this recipe is gluten free as written. The spice mix ingredients are all naturally gluten free. Just check the label on your taco shells, as some brands may contain gluten.