Beef tacos recipe
 Homemade tacos and spiced beef are complemented perfectly by creamy soured cream and tangy pico de gallo. 250g/9oz plain flour, plus extra for dusting1 tsp salt5 tbsp butter, at room temperature5 tbsp lard, at room temperature160ml/5½fl oz warm water 250g/9oz plain flour, plus extra for dusting 1 tsp salt 5 tbsp butter, at room temperature 5 tbsp lard, at room temperature 160ml/5½fl oz warm water 2 tbsp vegetable oil500g/1lb 2oz beef mince1 tsp ground cumin2 tsp dried oregano1 tbsp chipotle chilli flakes1 tsp smoked paprika3 garlic cloves, crushed2 tbsp chopped fresh coriander stalks2 tbsp ancho chilli paste250ml/9fl oz beef stocksalt and freshly ground black pepper 2 tbsp vegetable oil 500g/1lb 2oz beef mince 1 tsp ground cumin 2 tsp dried oregano 1 tbsp chipotle chilli flakes 1 tsp smoked paprika 3 garlic cloves, crushed 2 tbsp chopped fresh coriander stalks 2 tbsp ancho chilli paste 250ml/9fl oz beef stock salt and freshly ground black pepper 1 beef tomato, finely chopped1 avocado, peeled, stone removed and finely chopped1 shallot, peeled and finely chopped1 lime, juice only1 green chilli, very finely chopped1 tsp chopped fresh oregano 1 beef tomato, finely chopped 1 avocado, peeled, stone removed and finely chopped 1 shallot, peeled and finely chopped 1 lime, juice only 1 green chilli, very finely chopped 1 tsp chopped fresh oregano 4 tbsp soured cream1 tbsp chopped fresh coriander 4 tbsp soured cream 1 tbsp chopped fresh coriander pickled red onionspickled red and green chillies, chopped2 tbsp sliced jalapenos50g/1¾oz cheddar, grated pickled red onions pickled red and green chillies, chopped 2 tbsp sliced jalapenos 50g/1¾oz cheddar, grated Method To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture. Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes.To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes.Add the spices, garlic, coriander stalks and chilli paste and cook for another minute. Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm. To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the soured cream, mix the ingredients together in a small bowl. Set aside. Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface. Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side.To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar. To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture. To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture. Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes. Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes. To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes. To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes. Add the spices, garlic, coriander stalks and chilli paste and cook for another minute. Add the spices, garlic, coriander stalks and chilli paste and cook for another minute. Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm. Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm. To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the soured cream, mix the ingredients together in a small bowl. Set aside. To make the soured cream, mix the ingredients together in a small bowl. Set aside. Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface. Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface. Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side. Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side. To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar. To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar.