Taco Sauce

“yuk!”, “why do we have to have tacos again”

I used to receive this feedback before I created this taco sauce recipe. Its quick to prepare and is always a huge success.

1/3 cup olive oil
1 white onion, diced
2 cloves garlic, crushed
500g beef mince
3 tbsp tomato paste
400ml bottle of passata (Mutti brand works)
2 1/2 tsp ground cumin
1 1/2 tsp ground coriander
dash of cayenne pepper ( optional)
pinch of ground black pepper
1 tsp ground oregano
1 tsp sweet paprika
pinch of salt
pinch of caster sugar
handful of fresh coriander, washed and finely chopped
1 lime

Add oil to saucepan and heat on medium heat.

Add onions and fry or saute until soft (5-10 minutes).

Add garlic and beef, fry on high heat until well cooked and all liquid evaporated.

Add tomato paste, passata, cumin, coriander, cayenne pepper ( if using), salt and pepper, oregano, paprika.

Allow to simmer on low heat for 30 minutes uncovered.

Once cool, add coriander, lime juice and or lime zest to taste and a pinch of sugar.

This works served with diced avocado, diced tomato, grated cheddar cheese, shredded iceberg lettuce, tortilla, corn chips, tacos, sour cream, diced red onion macerated for at least 90 minutes in lime juice refried beans or texas vegetarian chilli.

This also works alongside vegetarian options such as vegetable chilli bowl and garlic oregano halloumi.

This also works served as a dip with baked lebanese bread chips and avocado or as a tortilla cheese toasty.