Spice up your lunch or dinner with these mouthwatering Beef-Madondo tacos with savory beef, a rich tomato-bean gravy, and zesty salsa. Chibundiro adds an extra layer of flavor as per usual!
For the beef filling
- 1/2 kg minced meat
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoons of Chibundiro Hot CHillies (you can opt for Mild or Neutral)
- 1 tablespoon of Siri ya Mchuzi
- Salt and pepper, to taste
For tomato-bean gravy
- 1 cup of boiled black beans (you can substitute with red or yellow beans)
- two tomatoes (finely diced)
- 1 teaspoon of Chibundiro Hot CHillies
- 1 teaspoon of Siri ya Mchuzi
- 1 teaspoon of paprika
- Salt and pepper, to taste
For the salsa
- 2 tomatoes (diced)
- 1/2 red onion (finely chopped)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon of Chibundiro all-purpose Hot Chilliess
- 1 chilli or jalapeño (or none depepnding on your spice tolerance)
- Juice of 1 lime
- Salt, to taste
- 8 flour or corn tortillas (check below for instructions on how to make them from scratch)
- Shredded lettuce (or any greens of your choice)
- Grated cheese
- Sour cream (optional)
- In a pot, add 2 tablespoons of oil and 1 tablespoon of Siri ya Mchuzi. Stir thoroughly for 10 seconds and add in the minced meat. Make sure you break it down as much as possible
- After 5 minutes of checking and stirring, reduce to meduim heat, add chopped onions and minced garlic. Continue cooking until the onions are soft and the beef is fully browned
- Stir in Chibundiro Hot Chillies, salt, and pepper. Cook for another 3 minutes to let the spices mix into beef. Remove from heat and set aside
- Empty out the pot and put it back on the heat. Add the diced tomatoes, Chibundiro Hot Chillies, paprika, salt, and pepper. Cover and let the tomatoes soften. After 2-3 minutes, open and mash the tomatoes
- Simmer the mixture over medium-low heat for about 10 minutes, stirring occasionally, until the beans are heated through and the sauce thickens slightly. Remove from heat
- In a bowl, combine diced tomatoes, finely chopped red onion (after being stired in hot salt water), fresh cilantro, chopped jalapeño, lime juice and salt. Mix well.
- Taste and adjust the seasoning or spiciness according to your preference
Assembling the tacos!
- Warm the torillas on a pan or in the microwave unti they are bendable
- Lay out each tortilla and scoop a portion of the beef filling onto the center
- Top with a generous spoonful of the tomato-bean gravy
- Add a bit of the salsa on top
- Garnish with your greens of choice and grated cheese
- Optionally, add a dollop of sour cream
- Fold the tortilla in half and serve your homemade Mexican Tacos immediately, enjoying the vibrant flavors enhanced by Chibundiro and Siri ya Mchuzi!
Sprinkle each taco with Chibundiro because you can never have enough!
Bonus: How to make tortillas from scratch
Ingredients: 2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 cup vegetable oil and 2/3 cup warm water
- In a mixing bowl, combine the all-purpose flour and salt.
- Pour in vegetable oil into the flour mixture. Stir until the mixture resembles coarse crumbs
- Gradually add warm water to the mixture, stirring as you go. Continue to mix until a dough forms
- Turn the dough out onto a lightly floured surface. Knead it for a few minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.
- Divide the dough into golf ball-sized portions. This will make 8-10 tortillas depending on the size of the portions
- Roll each portion into a thin, round tortilla using a rolling pin. Aim for about 8-10 inches in diameter. If the dough sticks to the rolling pin or surface, lightly dust it with flour.
- Place a rolled-out tortilla onto a hot pan. Cook for about 1-2 minutes on each side or until it puffs up slightly and develops golden-brown spots
- As you cook each tortilla, transfer it to a clean kitchen towel and fold the towel over to keep them warm and soft