Submitted by: Farhana | Date Added: 8 Jan 2010
Listed in: Beef / Mince

1 1/2 lb (700g) lean minced beef
2 tablespoons virgin olive oil
2 medium onions
2 cloves garlic
1 green chilli
4 tomatoes
14 oz (400 g) tin pinto or borlotti beans
1 teaspoon ground cumin
Salt and freshly ground pepper
1/2 small Iceberg lettuce

For the avocado sauce
1 ripe avocado
1 green chilli 1/2 small onion
1 clove garlic 1 squeeze lemon juice
3 tablespoons virgin olive oil Salt and freshly ground pepper
1 tomato 12 taco shells

Heat 2 tablespoons of oil in a nonstick frying pan and quickly fry the beef over a moderate heat until it browns.
Peel and chop all the onions for the beef mixture and avocado sauce, crush all 3 garlic cloves, and de-seed and finely chop the 2 green chillies keeping the sauce ingredients to one side. Add the 2 medium onions, 2 garlic cloves and 1 green chilli to the pan. Lower the heat slightly and cook for 5 minutes, stirring frequently.
Immerse all of the tomatoes in boiling water for 30 seconds, then cold water for 1 minute, until cool enough to peel away the skins with your fingers. De-seed and chop the tomatoes and drain the tin of beans. Add 4 of the tomatoes, the beans and the cumin to the pan, cover and simmer gently for 30 minutes. Season to taste. Meanwhile, to make the avocado sauce, peel the avocado and remove the stone. Blend the avocado in a liquidiser with the chopped chilli, onion, crushed garlic and lemon juice until smooth.
Gradually pour in the oil while the motor is still running. Taste and adjust the seasoning, transfer into a basin and stir in the last chopped tomato. Lay the tacos on a baking sheet and heat in the oven for 5 minutes, then shred the lettuce for garnish. Hold the heated tacos carefully in a clean tea towel and pile 2 heaped tablespoons of the beef mixture into each shell. Scatter the shredded lettuce over the shells, top with the avocado sauce and arrange on a serving platter. Serve immediately.

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