Clare’s Mexican Memories

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

Serves 4

Preparation 20 minutes

Total time 50

Ingredients

• 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

To Make 

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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