For the tacos, heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat.
The filling of applewood-smoked beef cheek is cooked the day before and cooled overnight; the fat is scraped off the next day for a leaner version of the protein. The tacos, served in a trio ...
His home town of Guadalajara was the heart of his itinerary, but he also made taco-filling stopovers in Mexico ... more than what I have,” he says. Beef barbacoa taco.Rhett Wyman Yes, it can ...