Spiced Beef Rump Tacos
with harissa beans and potatoesCalories
:
1029 kcalProtein
:
56.5g proteinDifficulty
:
EasySpicy
Allergens:
- Milk
- Cereals containing gluten
- Wheat
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Irish Beef Rump
1 sachet(s)
Ras-el-Hanout
1 sachet(s)
Dried Chilli Flakes
75 grams
Yoghurt
(Contains: Milk)
1 pack(s)
Red Kidney Beans
8 unit(s)
Tortilla
(Contains: Soya, Mustard, May contain traces of allergens, Cereals containing gluten, Wheat)
1 sachet(s)
Harissa Paste
1 unit(s)
Tomato
1 sachet(s)
Sweet Chilli Sauce
500 grams
Baby Potatoes
1 unit(s)
Onion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4304 kJ
Energy (kcal)1029 kcal
Fat33.3 g
of which saturates13.9 g
Carbohydrate95.9 g
of which sugars24.4 g
Dietary Fiber22.4 g
Protein56.5 g
Salt5.2 g
Potassium959.6 mg
Calcium64.5 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks.
- Pop the potatoes onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper.
- Toss to coat and spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Thinly slice the beef and season with salt, pepper, ras-el-hanout and a drizzle of oil.
- Place a large pan over high heat with a drizzle of oil.
- Fry the beef until browned, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked,remove from the pan.
3
- Meanwhile, drain and rinse the kidney beans in a sieve.
- Chop the tomato into 2cm chunks.
- Halve, peel and chop the onion into small pieces.
- Mix the onion and tomato in a bowl with oil. Season to taste with salt and pepper and set aside.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the beans and harissa paste.
- Fry until warmed through, stirring regularly, 3-4 mins.
- Mash with a fork and season well with salt and pepper.
5
- Pop the tortillas into the oven to warm, 1-2 mins.
- Mix the chilli flakes (use less if you don't like spice) and yoghurt together in a small bowl.
6
- Thinly slice the beef widthways.
- To assemble your tacos, your warmed tortillas between plates.
- Top with the beef, beans, tomato, onion and a dollop of chilli yoghurt.
- Finish with a drizzle of sweet chilli sauce.
- Serve the beef tacos with the potatoes alongside.
