Old school beef tacos

Old school beef tacos

Old school beef tacos

Recipe by:
Guy Fieri

Watch Diners, Drive-Ins & Dives
Thursday the 27th, at 06:50

Prep: 35 mins
Cook: 60 mins
Serves: 8
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the enchilada sauce:

For the taco filling:

For the tacos:


Old school beef tacos

For the enchilada sauce:
Add 360ml of hot water to a large bowl and add the dried chillies. Leave to sit so the chillies rehydrate and plump up, 15 to 20 minutes.

Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the garlic and onions and saute until fragrant and soft, 5 to 6 minutes. Add the cumin, and then pour in the diced tomatoes, rehydrated chillies and the soaking water. Season with salt and pepper.

Cover and simmer until sauce has reduced and is thickened, about 30 minutes. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm.

For the taco filling:
Set a large saute pan over high heat and add a drizzle of oil. Add the onion and bell peppers and saute until tender. Add the beef and saute while breaking up with the back of a wooden spoon. Cook until well browned, 7 to 8 minutes.

Season with the cumin, garlic, paprika, onion powder, salt and pepper. Cook for 3 to 4 more minutes. Then stir in half the enchilada sauce (reserve the other half for assembly). Keep warm.

For the tortillas:
Take a large nonstick frying pan or griddle and spray lightly with oil. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown, about 15 seconds, and then remove from the pan. Repeat with the remaining tortillas.

Place a tortilla, cheese side up, on a plate and top with the beef mixture, a slathering of the reserved enchilada sauce and garnish with some tomatoes, lettuce, crema, a lime wedge and a sprinkle of coriander.

Cook's Note:
When blending hot liquids, remove from the heat and allow to cool for at least 5 minutes. Transfer the liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.