serves
4-6
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Homestyle Hacks
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 cups (500 ml) vegetable oil, for deep-frying
- 20 corn tortillas, cut into triangles
- 1 tbsp olive oil
- 1 brown onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 kg beef mince
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp dried oregano
- ½ tsp ground cinnamon
- 1 tsp salt
- Black pepper, to season
- 2 tbsp soy sauce
- 400 g can diced tomatoes
- Sour cream, to serve
- ¼ cup sliced pickled jalapenos, to serve
- Tabasco, or other hot sauce, to serve
- Lime wedges, to serve
For the cheese sauce
- 1 can (340 ml) evaporated milk
- 2 cups grated cheese
For the salsa
- 1 brown onion, finely chopped
- 20 cherry tomatoes, quartered
- 6 sprigs coriander, roughly chopped
- ½ lime, juiced
- Salt, to season
For the guacamole
- 2 avocados
- 1 lime, juiced
- Salt, to season
Instructions
1. In a medium saucepan or wok, heat the vegetable oil for deep-frying to 180˚C. When hot, fry the tortilla triangles in batches, until golden-brown. Remove from the oil and season with salt. Set aside.
2. For the meat sauce, heat the olive oil in a large frying pan over medium heat. Fry the onion and garlic for a few minutes, then add the beef and fry until browned. Add the spices, salt and pepper and fry until fragrant. Add the soy sauce and tomatoes and bring to a simmer. Cover and simmer for 15 minutes, stirring occasionally, then remove from the heat.
3. For the cheese sauce, in a small saucepan, bring the evaporated milk to a simmer, stirring occasionally, to ensure it doesn’t burn on the bottom, and add the cheese, stirring to create a smooth, thick sauce.
4. For the salsa, combine all the ingredients in a medium bowl and toss together.
5. For the guacamole, peel and deseed the avocados and place in a bowl. Add the lime juice and salt and mash with a fork.
6. Place the corn chips on a serving platter and spoon over the meat mixture. Pour over the cheese sauce, scatter with the salsa, and top with dollops of guacamole, and sour cream. Scatter with the jalapenos and serve with hot sauce and extra lime wedges.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Homestyle Hacks
