Fast Chilli Beef Tacos

Ingredients

• Thinly slice eschalot and peel and crush garlic. Rinse coriander, pick leaves and finely slice stems.
• Add tomato paste and cook for 2 minutes or until deep-red in colour. Stir well to coat mince.
• Add chipotle chilli in adobo, breaking up with a spoon if needed, to frypan with 125ml (1⁄2 cup) water and bring to a rapid simmer. Cook for 3–4 minutes or until thickened and reduced.
• Chop tomato and place in a bowl. Add chopped coriander stems to tomato with remaining oil, salt and pepper and stir to combine.
• Heat tortillas in a dry frypan for 1 minute each side and wrap in a tea towel to keep warm.
• Shred lettuce.
• Serve mince with tortillas, lettuce, tomato salsa, cheese, sour cream and coriander leaves.