As International Taco Day approaches, the timeless debate of hard shell versus soft shell resurfaces. We find ourselves pondering the age-old question, unable to settle on just one. So, to revel in the best of both worlds, we present a moreish recipe that combines the two! Brace yourself because this recipe features not only the combination of hard and soft shells but also the option between beef and chicken fillings. With this delightful recipe at your fingertips, you need not choose sides this International Taco Day!
Method
1. Peel and dice the onion. Heat 1 tbsp oil in a pan and cook the onion and rice until translucent.
2. Mix in 1 tbsp of tomato purée, season with 1 tsp paprika, salt and pepper and pour in the stock. Cover with a lid and cook over a very low heat for about 20 minutes. Stir occasionally.
3. Halve, core and dice the tomatoes. Chop the herbs into strips.
4. Heat 1 tbsp of oil in a pan and brown the beef mince.
5. Add the remaining tomato purée and paprika, season with salt and pepper and add half of the tomatoes and the peas. Pour in a little water and simmer for about 10 minutes, then season to taste.
6. Season the chicken with salt and pepper. Fry in the remaining oil in another pan for about 10 minutes until golden brown and cooked through. Cool slightly, then tear or cut into strips.
7. Place one soft tortilla wrap in each taco shell. Fill with minced beef and chicken and scatter the remaining tomatoes on top with the herbs and cheese.
8. Serve with rice. Enjoy!
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Serves:
4
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Time needed:
50 mins
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Difficulty
Medium
Ingredients
- 1 onion
- 3 tbsp vegetable oil
- 200 g long grain rice
- 2 tbsp tomato purée
- 2 tsp paprika
- salt
- freshly ground black pepper
- 500 ml vegetable stock
- 4 tomatoes
- 2 sprigs parsley
- 2 sprigs basil
- 250 g beef mince
- 80 g peas
- 250 g chicken breast fillets
- 4 small soft tortilla wraps
- 4 corn taco shells
- 80 g gouda cheese; grated
