Richard Fox: "This is the ultimate Mexican-munchie combo, all colour and full-on flavour. Just make sure you supply stacks of paper towels! You could do a nacho version if you wished - just pile high with layers of nachos, chilli and cheese, bung the whole lot in the oven until melting and hot, before garnishing with all the accompaniments"
1. Cut the braising steak into small cubes, approx 1cm square. Pour the beer over the steak and leave overnight in the fridge.
2. To make the chilli, drain the marinated beef, reserving the marinating liquid and pat the meat dry on kitchen paper. Fry the meat until it browns, remove from the pan and set aside.
3. Brown the mince in the same pan, and set aside, with the braising steak, including any meat juices. Fry the onions, garlic and chopped chilli for a few minutes until they start to soften. Add the chilli powder and paprika and carry on frying for a couple more minutes.
4. Keep stirring so the mixture doesn't burn on the bottom of the pan. Add the tomato purée and fry for a couple more minutes, while stirring. Put the meat back in the pan along with the tinned tomatoes and the reserved marinating liquor, and simmer very gently for at least an hour and a half.
5. 15 minutes before the end of cooking, add the drained kidney beans.
1. First make the tomato salsa. Cut the tomatoes into quarters, remove the seeds, along with the excess juice and set aside.
2. Cut the flesh into a small dice, and then chop up the core and add back to the chopped flesh along with any juice. Finely dice the red onion and add to the tomato. De-seed and finely chop the chillies and add to the mix along with the finely chopped coriander.
3. Season with salt and pepper to taste and store in the fridge until required.
4. Next, make the avocado and cucumber salad. Peel the cucumber, scrape out the seeds then dice. Peel the avocado, remove the stone, and cut into a similar size dice and add to the cucumber.
5. Add the lime juice, chopped coriander, salt and pepper and mix well. Refrigerate until it's required. To serve, heat the taco shells according to the instructions on the packet and heat the chilli, either on the stove or in the microwave.
6. Put spoonful of the avocado salad into the bottom of each taco, spoon chilli over the top and sprinkle over some grated cheddar. Spoon over a little more avocado mix, top with tomato salsa and soured cream.
© Richard Fox
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