Spicy Beef Tacos, Refritos, Salsa Cruda, Guacomole and Mexican Beer with Lime Wedges

By Simon  , , ,   

June 25, 2013

A groovy Mexican feast, ideal for friends and family to share on a warm sunny evening with ice cold Mexican beer and maybe even a shot of tequila!

  • Prep: 30 mins
  • Cook: 40 mins
  • Yields: 6 Generous


500g Organic steak

80g Onion

80g Sweet green peppers

1 Garlic clove

1 tsp Dried oregano

1/2 tsp Hot paprika

1/4 tsp Ground cumin

1/4 tsp Dried hot chilli flakes

Pinch Salt & black pepper

1 can Plum tomatoes

1/2 jar Red pepperdew peppers

1 can Pinto beans

1 can Red kidney beans

1 Bay leaf

2 Garlic cloves

Pinch Salt & black pepper

3 Large avocados

3 tsp Lemon or lime juice

1 Garlic clove

1/2 Onion

1-2 Mild green chillies or jalapeños

1 Handful Coriander

Pinch Salt and black pepper



Cut the limes into wedges and place the beer into ice buckets ready to consume later.


Cook the beef steak in a large heavy bottomed pan until brown and crumbly, breaking it up with a large spoon.  Add the chopped onion, sweet pepper and garlic, stirring occasionally until softened.  Stir in the herbs, spices, plum tomatoes, pepperdew peppers and season to taste.  Cover and cook gently for 10 mins, stirring occasionally.


In a heavy bottomed pan, heat the bean mix with the bay leaf and minced garlic. Mash it up a bit until it starts to bubble and then stand it to one side. When the other dishes are ready to serve and the tacos are warm transfer the bean mix to a frying pan with a little oil or better still bacon fat and reheat-"HEY PRESTO".


Half the avocados, remove the nut and plant it to see if it grows! Scoop the flesh into a mixing bowl, add the juice and then coarsely mash. Once mashed add the garlic, onions, chillies, coriander and season to taste. Mix it well then cover and refrigerate until later.


Combine the tomatoes, onion, chilli, coriander, lemon and sugar. Add jalapeños too if you love a very hot salsa! After you've seasoned to taste cover and refrigerate until later.



Bosh the masa harina in a food processor and add water to bring together a form of soft dough. Ensure the dough is not crumbly or too sticky, it should be soft! Cover the mix with a damp cloth for 15-20 minutes. Divide the dough into 12 equal sized balls and keep them covered as you shape each tortilla. Take the tortilla ball and place it between 2 sheets of cling film, flatten the tortilla out by hand or smash with the bottom of a frying pan (GREAT EXERCISE AND A GREAT EXPERIENCE!). Repeat until you have your flattened tortillas stacked and ready- remember to keep them covered. Heat an ungreased cast iron or heavy pan then cook each tortilla for one and a half - two minutes on each side or until lightly speckled brown. Press down any air bubbles and place on a clean tea-towel to keep warm until serving.

Tip: You can always make extra dough and freeze for another delicious meal.


Take a portion of tortillas from your freshly made stack and cut into odd shapes. Deep fry the shapes until crisp and golden brown, then drain them on a piece of kitchen towel to keep. These will be great for chilli nachos or cheesy nachos under the grill!

Tip: You can keep the tortilla shapes in an air tight bag in the refrigerator to munch on like crisps or freeze the dough and fry at a later date.


To make the taco shells you simply deep fry the tortilla until it is playable enough to fold in half using tongs. Once the tortilla is folded continue frying until crispy and golden brown. Then drain on kitchen towel.

So the feast....Stack the tacos on a warmed mexican looking plate or board, pile up the hot beef, serve in little dishes the salsa, shredded lettuce, limes, grated cheese, guacamole,  refritos, and cold soured cream.

A fun feast , make your own taco, great sharing, nourishing and totes delicious- serve with ice cold Mexican beer.







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