Fast Chilli Beef Tacos

Thinly slice eschalot and crush garlic.

Heat 20ml (1 tablespoon) olive oil in a large frypan over medium heat. Add eschalot and garlic and cook, stirring occasionally, for 5 minutes or until softened and fragrant. Add beef mince and cook, breaking up mince with a wooden spoon, for 6–8 minutes or until golden and caramelised.

Add tomato paste and cook for 2 minutes or until deep-red in colour. Stir well to coat mince.

Add chipotle chilli in adobo to frypan with 125ml (1⁄2 cup) water and bring to a rapid simmer. Cook for 3–4 minutes or until thickened and reduced.

Meanwhile, chop tomato and place in a bowl. Remove root from coriander and rinse stems and leaves well. Pick leaves from their stems. Finely dice stems and add to tomato with 20ml (1 tablespoon) olive oil and 1/2 teaspoon sea salt and stir to combine.

Heat tortillas in a dry frypan for 1 minute each side and wrap in a tea towel to keep warm. Shred lettuce. Serve mince with tortillas, lettuce, tomato salsa, cheese, sour cream and coriander leaves.