iatebrisbane.com

Firstly, let me start off by saying that I love tacos. Like crazy.  I love that fabulous cold-and-hot sensation of guacamole on beef; and I’m nuts about the firm-but-soft feel of a tortilla when you bite into it; and by gum, I love the party of flavours in my mouth.

I used to rely on a particularly well-known brand (”what if it had a flat bottom?“) for creating my Mexican authenticity, until I stumbled across a recipe to make taco seasoning myself, only to discover it was dead easy!

My new favourite taco mix? Soft corn tortillas + home-seasoned beef + salsa cruda + gaucamole / sour cream / whatever tasty sauce you’re after!

But I hear you say, “Julia, that packet mix! It just makes everything so simple!” And I will parry you with, “NAY! AVAST! DON’T DO IT!” Here are three great reasons to ditch the Old El Paso ilk and DIY taco seasoning from scratch:

1. It’s healthier! Think of all the thickeners and other yuk that you’re avoiding!
2. Gosh darn, it’s quick! It takes no longer to DIY than it does to rip open that packet!
3. And heck! It just tastes sooooooooo good!

“And what of this salsa cruda stuff,” I hear you say? Only the awesomest taco salad you’ve ever made, and again– dead easy!  When the i8b girls came over recently for our Mexican cookoff, I decided to show ‘em how its done.

DIY Beef Tacos with Salsa Cruda

For the Taco Filling:

• 500g of thinly sliced beef fillet, or beef mince (I prefer fillet, but I was cooking 1.5kg of meat on this occasion so the mince is easier to handle!)
• 1/3 cup tomato paste
• 2 tsp cumin
• 2 tsp chilli powder (or mexican chilli spice mix if you can get it)
• 1 cup water

1. Brown the beef in a small amount of olive oil
2. Add the cumin, chilli powder, water and tomato paste (or you could use fresh tomatoes with some flour or corn starch to thicken). Season with salt and pepper.
3. Cook until the liquid is reduced.  Serve!

For the Salsa Cruda:

• 1/2 spanish onion
• 4 ripe tomatoes
• About half a bunch of coriander (at least a cup’s worth, I would imagine?)

1. Chop all ingredients finely and mix (if you have a Tupperware Quick Chef chopper, chuck it all in together and go crazy!).
   NB: If your tomatoes are extra-juicy, you may wish to strain off the liquid from this mix, to avoid your tortillas getting wet and mushy!

To assemble tacos:

• Grab a corn tortilla (I prefer Diego’s Corn Tortillas, just make sure you heat them before serving lest they crack on you!)
• Spoon in some of the beef
• Top with salsa cruda, and your choice of Sarah’s Guacamole, sour cream and tabasco.

See? How easy was that! And it’s such a quick, delicious and super-authentic flavour!  Now, the next step… trying my hand at tortilla-making!