Tacos with imperial meat and beans by Jamie Oliver
Yesterday I stumbled upon this recipe in Jamie’s show 15 Minute Meals, today I tried it and was thrilled. Tex-mex-Chinese combination, an explosion of flavors that match perfectly. The changes are minimal, mostly in the spices, the only major change is that I used red instead of black beans. Also, my tacos are actually heated and bent tortillas. As for this bean spread / puree, it probably doesn’t look tempting in the picture, but trust me, the taste is just too good. A cheap and quick meal, especially if you’re not a complete jerk to knead dough like I do and know how to make tortillas yourself.
Preparation steps
- Meat: Remove the skin from the imperial meat and cut it into smaller pieces, the size of a bite. Season with salt and pepper, add paprika, smoked and sweet, and pet spice. Add a tablespoon of oil and fry the meat over high heat, 7-8 minutes, until it takes on a strong color and the fat on it becomes a little crunchy. Drain on kitchen paper.
- Beans: On a moderate heat, briefly sauté very finely chopped garlic and ginger in olive oil. Add sliced spring onions and simmer for another minute or two. Add the beans, along with the liquid in the can (you don’t have to pour all the liquid). Raise the temperature, add salt, pepper and curry. While the liquid is evaporating, mash the beans with a wooden spoon so that the mixture resembles one part puree and one part remains in broken pieces.
- Salad: Finely chop, in whatever shapes you want, lettuce, tomato, chili and zucchini. Peel a squash, grate it and squeeze the juice. Drizzle with lime, soy sauce and olive oil. Sprinkle with parsley.
Serving
Heat the tortilla to harden a bit and fold. Spread with beans and put meat and salad on it. Add hot sauce, yogurt or something similar if desired.
