Mexican recipe for Chilli Beef Tacos with homemade Pico de Gallo Salsa
2 Tbsps. olive oil
700g ground beef mince
1 large onion, finely diced
3 cloves garlic, minced
1 Tbsp. ground cumin
1Tbsp. peri-peri powder
¼ tsp. cayenne pepper
1 tsp. cinnamon
250ml Castle Milk Stout
250ml beef stock
1 can (410g) diced tomatoes
1 can (410g) butter beans
1 can (400g) black beans
1 tsp. brown sugar
Salt and ground black pepper, to season
2 tomatoes, diced
1 onion, finely diced
Handful of fresh coriander, chopped
1 small red chilli, de-seeded and finely sliced
Juice of 1-2 limes
250ml sour cream, for serving
150g cheddar cheese, grated
12 Taco shells
In a large pot over a medium high heat, heat oil, add onions and garlic and sauté until softened.
Add cumin, peri-peri powder, cayenne pepper and cinnamon and cook for 3-4 minutes while stirring.
Add mince and cook for a further 7-8 minutes until meat has browned, stirring occasionally.
Add Castle Milk Stout to the pot along with beef stock, diced tomatoes and juices from the can.
Bring to a low simmer then cover with a lid and simmer for 30-45 minutes until beef is very tender.
Add drained beans, brown sugar and season with salt and pepper and cook for a few more minutes.
Keep warm over a low heat while preparing the salsa.
Dice tomatoes, onion, coriander and chilli and mix together in a bowl with a pinch of salt and pepper and the lime juice.
Serve chilli spooned into tacos, topped with salsa, sour cream and grated cheddar cheese.
This Castle Milk Stout recipe was created by J’Something. Click here for the original recipe.