Cinco de Mayo: How to make chilli con carne tacos with homemade guacamole salsa and dip

​500g lean minced beef
2 onions, chopped
2 garlic cloves, finely chopped
1-2 tsp hot chilli powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
3 tbsp tomato puree
2 beef stock cubes
300ml water
1 bay leaf
Salt and pepper
​400g tinned tomatoes
​400g can red kidney beans
​400g baked beans
Tacos shells and grated cheese

Homemade guacamole

3 avocados, ripe, peeled and stone removed
2 fresh green chillies
2 fresh red chillies
2 tomatoes – deseeded and chopped
1 red onion, finely chopped
Handful fresh coriander leaves
Salt – to taste Juice of
1 lime
80g Greek style low fat natural yogurt

Salsa

2 beef tomatoes or large tomatoes, deseeded and chopped finely
1 small red onion, finely chopped
1 small bunch fresh coriander, finely chopped
2 mild green chillies, chopped
Juice 1 lime
Salt and pepper

​Yogurt dip

150g Greek style Nntural low fat yogurt
1 tsp ground cumin
1 tsp ground paprika

Using a non stick frying pan or casserole pan fry the mince and onions over a medium heat. Try to break up the meat so it does not clump together. Cook until the meat is cooked through and the onions are softening. Add the garlic, chilli powder, spices, tomato puree and stock cubes. Fry together for 1-2 minutes ensuring the mixture is stirred well.

Add the water, bay leaf and season with salt and pepper. Add the tinned tomatoes and simmer on the hob, covered loosely with the lid. Simmer gently for 40 minutes, stirring occasionally to prevent the mince sticking to the bottom of the pan. The meat sauce should be thick and the mince tender.

Add the kidney beans and baked beans and continue to cook for a further 20 minutes. Check seasoning and chilli heat – adding more as necessary. To make the guacamole take the avocados and place them in a food processor or pestle and mortar, add the chillies, tomatoes, red onion, coriander, salt and pulse or grind until a paste is formed. Add the lime juice and yogurt before mixing all ingredients together. Serve immediately.

To make the salsa, mix together all the ingredients in a small bowl and season for taste. To make the yogurt dip, add together the yogurt and spices in a small bowl and stir thoroughly. To serve, take an empty taco shell and fill with chilli con carne, sprinkle with grated cheese and enjoy with spoonfuls of guacamole, salsa and cooling yogurt dip.

For more recipes visit rachelsorganic.co.uk