Gluten Free Beef Tacos

I really enjoy both preparing and more importantly eating Mexican food.  It is a cuisine that most people think is greasy, cheesy, fast food.  But in reality it is not.

Whilst I have never been to Mexico, although it is on the never-ending list of places to visit, I have been to New Mexico and Southern California in the USA.  Both of these states in the US have large Mexican populations and the food is great.  So fresh and crisp in the produce and the flavours,  More importantly:  it is mostly gluten free!

I have found it difficult to replicate the wonderfully fresh flavours that I had with beef tacos in Southern California but I think that is an ideal replication.  Yes it needs further improvement, but this will happen with time.  For now it is delicious and so simple and uses herbs and spices that are pantry essentials.

Gluten Free Beef Tacos

1/4 tsp dried ground turmeric
1 & 1/2 tsp dried ground cumin
1 & 1/2 tsp dried ground coriander seeds
1 tsp garlic salt
1/4 tsp cayne pepper
1/4 tsp paprika
a pinch of salt and freshly ground black pepper
1/2 fresh red chilli finely chopped or a pinch of dried chilli flakes - leave this out if you don't like the heat
1/2 tsp dried oregano
a glug of olive oil
500g of lean beef mince
1 medium brown onion, diced
2 tbs tomato paste
3 tsp red wine vinegar

Heat the fry pan and put all of the herbs and spices in the pan.  Warm them gently for a few minutes, this will being out their flavours.

Put a glug of olive oil in the fry pan with the herbs and spices and stir them together to form a dry paste.  Add the diced onion and stir until the onion is coated in the spicy paste.  Let this fry for a few minutes gently, until the onion softens.

Add the mince and cook this until brown, breaking up the mince as it cooks.  You are after a fine texture of the mince as if it is too lumpy it will be difficult to get into the taco shells.

Once browned and of a fine texture, add the tomato paste and mix through.  Then add the red wine vinegar and cook this off gently, until it is all evaporated.

The sauce will be nicely cooked and an ideal consistency ready for the tacos.

An optional extra is to add 1/3 of a cup of finely chopped fresh coriander prior to serving.

Serve with warmed taco shells, grated cheddar cheese, diced tomatoes, shredded lettuce and a dollop of sour cream.

Note:  I use the Old El Paso brand of taco shells as these are gluten free and readily available at most supermarkets.  The ones in the photo are the Stand 'n' Stuff size.

monica@loveglutenfreeaustralia