I love Mexican food. Not as much as Americans, probably, and a whole lot less authentically, but British-ised Mexican recipes are a crowd pleasing favourite. In a bid to cut out some of the carbs and add some extra veg (because I seem to be a glutton for self punishment at the moment), I decided that today was the day to create these lettuce tacos, Mexican inspired finger food that uses just a few British store cupboard staples.
I tried to take pictures of each step, but as the kitchen filled up with steam they did get gradually fuzzier and fuzzier. By the end it was something like being trapped underwater in a tank of tinned tomatoes, so you’re going to have to use your imagination. Go wild.
Packet Mince (beef or pork, whichever you prefer)
2 inches chorizo, diced
1 red onion, diced
2 red chillis, seeds removed from one, diced
2tsp smoked paprika
1tsp BBQ salt (I use this one)
1/2 tin chopped tomatoes
Fresh cherry tomatoes
3/4 courgette (zucchini) chopped
Fresh coriander, chopped
Lettuce leaves (to serve)
Ricotta (here’s my homemade recipe)
This is so easy to make. Basically, fry of each of the ingredients in the order below. Key things to remember – the onions should be soft, the red oils should be coming out of the chorizo, and the meat needs to be browned.
As for the order – onions, chorizo, chilli, garlic, meat. Then comes the spices and a decent wallop of tomato puree – and more or less as per your tastes, and don’t be afraid to experiment. You could easily do an Italian bolognese version, for instance!
Then throw in the veg to soften, and a good glug of chopped tomatoes. The very last thing to do is throw in the chopped coriander and stir to combine. If you have a lime hanging around a big generous squeeze makes everything better!
When you come to serving, scoop the meat into the lettuce leaf, add some avocado and the ricotta (crème fraiche or sour cream would work too). Then it is over to you to attempt to get it into your mouth without getting it everywhere – floor, hands, face, cat…