Clare’s Mexican Memories
These long, cold winter nights have me think a lot about the many holiday’s I have been lucky enough to go on and the wonderful foods that I have sampled along the way, this is where today Clare’s Mexican Memories recipe comes from, it is my take on a dish that I have no official name for on my trip to Cancun Mexico, I have called it Clare’s Mexican Memories because it brings back such warm lovely memories and it is a perfect dish for a winters night. For this any many other recipes visit Clarewiththehair.com
Preparation 20 minutes
Total time 50
- 450g very lean minced beef
- 3 large carrots
- 2 large onions
- 3 cloves of garlic
- 1 inch piece of ginger
- 1 red chili
- 4 tbs Dark soya sauce
- 1 packet Old el paso Taco seasoning
- 4-5 large potatoes
- 1 tbs smoked paprika
- 2 tbs olive oil
- pinch of salt and pepper
- Old el Paso Stand and stuff taco shells
- 160g Dubliner Lighter Red Blog Cheese
- 2 tbs flour
- 1 tbs butter
- 1/2 glass of milk
1/ Put the Carrots, Onions, Garlic, Ginger and chili into a food processor, blitz until the carrot pieces are no bigger than the minced beef, add to a dry pan and cook on a med heat for 5-6 minutes, add your beef and cook until browned, ten add the taco seasoning and soya sauce. You might need to add a splash of water if the mix is very dry at this point.
2/ Peel & chop the potatoes, mix with the olive oil, salt, pepper & paprika, place on a lined baking sheet and place in a hot over for 25-30 minutes.
3/ For the white sauce, place the butter in a sauce pan, melt and add the flour, cook for 1-2 minutes and slowly add the milk, mixing to avoid lumps, add the milk until the sauce is like a thick but pouring custard consistence.
4/ Grate the cheese
5/ Place the taco shells onto a lined baking sheet, add a spoon of white sauce, a little cheese, fill with the mince beef mixture and top with another spoon of white sauce and cheese.
6/ Place in the oven for 10 minutes, for the taco shell to harden a little and the cheese to melt.
Serve with the baked chips and a side salad.
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