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2 tablespoon cumin powder
1 tablespoon nutmeg powder
1 tablespoon allspice powder
1 tablespoon paprika (hot or sweet)
1 tablespoon cracked peppercorn
salt to taste

1 medium onion, diced
1 medium green capsicum, diced
1 medium red capsicum, diced
1 seeded tomato, roughly chopped
12 hot little fresh red chillies, sliced
6 pickled jalapenos, sliced
1 tablespoon tomato paste
1/4 cup tomato juice
2 tablespoons of olive oil

1 kilo lean choice grade mince (ground beef)

In a heavy bottomed frying pan (skillet) saute the onion in the
oil until golden.

Add the mince and fry with stirring until cooked dry. This means
all the water has gone and only oils remain; the meat looks dry at
this point. Add all the dry ingredients to the meat and cook for
two minutes with stirring. This cooking without water brings the
natural oils out of the spice and gives a better flavour. If too
dry then add a little oil, not water.

Add the wet ingredients and stir in well. Reduce heat to very
gentle, cover fry pan and cook for 3/4 hr. Stir occasionally to
reduce sticking to pan.

The mixture should not be runny, if so remove lid and reduce.

Real taco meat should not be mince but in fact shredded cooked
beef. I like a chunk of tough stuff simmered in vegetable stock
until VERY tender. Make sure, when shredding by hand, that you
shred along the grain; not against it.


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