Chilli Beef Con Carne Tacos
Serves: 4
GF DF RSF
Ingredients:
FOR THE CHILLI BEEF CON CARNE
2 tablespoons extra virgin olive oil
1 brown onion, finely diced
4 celery sticks, finely diced
1 carrot, finely diced
800 g grass-fed beef mince
4 garlic cloves, minced
2 birds eye chilli, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon chilli powder
1/2 teaspoon sea salt
2 tablespoons coconut aminos
2 cups diced cherry tomatoes
FOR THE TORTILLAS
100 g (1 cup) almond flour
125 g (1 cup) arrowroot flour
250 ml (1 cup) filtered water
3-4 tablespoons olive oil, for frying
OPTIONAL TOPPINGS
Greek or coconut yogurt
Diced avocado
Freshly chopped coriander
Lime cheeks
Chilli flakes
Method:
For the chilli beef con carne, heat the olive oil in a pan over medium heat and add the onion, celery and carrot, and cook stirring for 4-5 minutes until softened, caramelised and aromatic. Add the beef more and continue to cook, breaking up the mince and browning all over, about 3-4 minutes. Once the beef is almost all browned, add the garlic cloves, fresh chilli, ground spices and salt. Using a wooden spoon or spatula, continue to cook stirring until all flavours are incorporated. Finally, add in the coconut aminos and diced cherry tomatoes, bring to a simmer and reduce the heat to medium-low, place a lid on the pan, and cook for 30-40 minutes or until the tomatoes have broken down and the sauce is lovely and aromatic. This is a good time to make your tacos.
For the tortillas, combine the almond meal, arrowroot flour, and water, with a pinch of sea salt in a bowl and whisk to form a smooth batter. Heat your oil in a non-stick frying pan over medium heat. Ladle a quarter of the batter into pan, tilt it to coat base evenly and cook for 2-3 minutes, then turn taco over with a spatula and cook for a further 2 minutes or until golden and cooked through. Repeat with remaining batter, adding a little more oil as needed. Wrap tortillas in a tea towel to keep warm.
Serve your chilli con carne in the tortillas with some optional extras like Greek or coconut yogurt, diced avocado, freshly chopped coriander and a squeeze of lime juice.
