This recipe is adapted from "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" by Roberto Santibanez with JJ Goode.
Enough for 24 tacos
- olive or vegetable oil, 3 tbsp
- white onions, diced, 2 cups
- salt, 2 tsp
- garlic cloves, 3, finely chopped
- ripe tomatoes, 1kg (2 1/4 lb), cored and chopped
- dried bay leaves, 2
- dried thyme, 1/2 tsp
- sugar, 1 tsp
- apple cider vinegar, 2 tsp
- beef mince, 450g (1 lb)
- pork mince, 450g (1 lb)
- ground black pepper
- pimento-stuff manzanilla olives, 1/2 cup, halved (or sliced, if large)
- raisins, 1/4 cup
- pickled jalapeno chilies, finely chopped, 3 tbsp - including a little of their liquid
- capers, drained, 1 tbsp
- slivered almonds, 1/4 cup
- chopped coriander, 1/4 cup
- flat leaf parsley, chopped, 2 tbsp
- fresh spearmint, chopped, 2 tbsp
- for serving
- Heat oil in a medium pot over medium-high heat.
- Add the onions and a generous pinch of salt, and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the garlic, cook for a minute, then add the tomatoes, bay leaves, thyme, sugar, vinegar, and 1 tsp of the salt.
- Let the mixture come to a boil, then lower the heat to maintain a vigorous simmer, and cook, stirring occasionally, until almost all the liquid has evaporated, about 45 minutes.
- Transfer the mixture to a bowl.
- Wipe out the pot, set it over high heat, and when it's hot, add the beef and pork mince without any oil.
- Season with black pepper and 3/4 tsp of salt.
- Cook, stirring and breaking up the meat, until it is cooked through, then add the oilves, raisins, pickled jalapenos, and capers.
- Cook until the liquid from the meat has evaporated, about 5 minutes.
- Add the tomato mixture and lower the heat to medium.
- Cover and cook until the flavours have melded, about 5 minutes, then stir in the almonds and herbs.
- Serve alongside warm corn tortillas and top with sliced canned pickled jalapeno chilies, crumbled queso fresco, and slices of avocado.
Also a good filling for tortas, enchiladas, chilies rellenos, or for on top of rice.