Twinning Italian Tacos
Everyone loves a good taco and here we put our Italian beef in those Tacos 😉 Here is our Italian twist on the classic Taco.
- 6 Soft Corn Tortilla or Corn Taco Shells
- 500g Beef mince
- 500g Tomato Passata
- 3 tbsp Tomato Puree
- 5 Garlic cloves finely chopped
- 1 Large Onion finely chopped
- 150g Parmigiano Reggiano
- 150g Mozzarella shredded
- 250g Mascarpone
- 10 Fresh Basil Leaves finely chopped
- Extra Virgin Olive Oil
- Salt & Pepper
- 1 Small Iceberg Lettuce finely sliced/chopped
- Pesto sauce (see our previous pesto sauce recipe)
- 2 tbsp Peperoncino Chilli Flakes
Heat the olive oil in a large, heavy skillet. Once hot, add the onions, garlic, peperoncino chill flakes to add that extra heat and fry until garlic is golden. Then add the beef mince to the pan, cook, stirring frequently, until meat is almost done. Add the tomato passata and tomato puree, basil leaves and mix well, cook stirring frequently until the sauce reduces and thickens, and the meat is cooked all the way through, season with salt and pepper and simmer for around 2 hours.
Heat corn tortillas, one at a time, over a low burner on your stove top or in a large frying pan. Watch closely, and flip every 5 seconds or so, so they don’t burn.
While tortillas are still hot, place a generous amount of the shredded Mozzarella cheese on each. Top cheese with some of the hot Italian taco meat, followed by the pesto sauce then the mascarpone then sprinkle on the grated Parmigiano Reggiano cheese followed by the chopped lettuce to add some crunch.