Ingredients

• 4 tbsp cider vinegar
• 2 tbsp caster sugar
• ½ tsp fine sea salt
• 1 red onion
• thinly sliced
• 250g/9oz plain flour
• plus extra for kneading and rolling
• ½ heaped tsp fine sea salt
• 1 tbsp olive oil
• 2 tbsp rapeseed oil
• 1 red onion
• finely chopped
• 1 red pepper
• seeds removed
• diced
• 1 green pepper
• seeds removed
• diced
• 4 garlic cloves
• crushed
• 2 tsp paprika
• 2 tsp ground cumin
• pinch dried chilli flakes
• 1½ tbsp dried oregano
• 500g/1lb 2oz minced beef
• 500ml/18fl oz beef stock
• 4 large tomatoes
• diced
• ½ red onion
• finely chopped
• 1 green chilli
• preferable jalapeño or serrano
• finely chopped
• 1 garlic clove
• finely grated
• 2 tbsp lime juice
• ½ small bunch fresh coriander
• finely chopped
• ½ tsp fine sea salt
• freshly ground black pepper
• 2 x 400g/14oz cans black beans
• drained and rinsed
• 2 tbsp olive oil
• 1 small red onion
• finely chopped
• 2 garlic cloves
• crushed
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• ½ tsp hot chilli powder
• 2 tbsp lime juice
• 1 tbsp runny honey
• 1 tsp flaked sea salt
• plus extra to taste
• 2 ripe avocados
• halved
• stoned
• peeled and roughly mashed or chopped
• 1 tomato
• finely diced
• ½ red onion
• finely chopped
• 1 green chilli
• preferable jalapeño
• finely chopped
• ½ small bunch fresh coriander
• finely chopped
• 1 lime
• juice only
• pinch salt
• pinch dried chilli flakes (optional)

Directions

• To make the red onion pickle
• put the vinegar
• sugar and salt in a small saucepan
• cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30–60 minutes. Drain well before serving.
• To make the tortillas
• place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water
• stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball
• wrap in cling film and chill for 30 minutes.
• To make the beef taco filling
• heat the oil in a large frying pan and cook the onion and peppers for 5 minutes
• or until softened. Add the garlic and spices and cook for 1–2 minutes
• stirring constantly. Add the mince and cook over a high heat for 2–3 minutes
• or until browned
• using a wooden spoon to break up any large chunks of meat. Pour over the stock
• reduce the heat and simmer for 30 minutes
• or until the mince is tender and the liquid almost evaporated
• stirring occasionally.
• Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve.
• To make the black bean filling
• mash the beans in large bowl with a potato masher
• leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans
• lime juice
• honey
• salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3–4 minutes
• or until the mixture is thick
• stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste.
• To finish the tortillas
• divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in.
• Place a frying pan over a high heat and when hot
• cook the tortillas one at a time for 1–2 minutes on each side
• or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm.
• Mix all the guacamole ingredients together in a small bowl.
• Serve each tortilla with the spicy beef
• refried beans
• guacamole
• salsa and quick red onion pickle on the side.