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Minced Meat Tacos



For meat

  • 300 gms minced meat
  • Salt to taste
  • 1 tbsp cumin powder
  • Coriander leaves

For the tacos

  • 1 cup Unga wa Dola Maize Meal
  • 1 cup Unga wa Dola All purpose flour
  • Salt to taste
  • 3/4 cup water

For kachumbari

  • 1 cup tomatoes, chopped
  • 1 large onion, chopped
  • Coriander leaves chopped
  • 1 tbsp green chillies, chopped
  • 1 cup ripe avocado, chopped
  • 1 tbsp lemon juice


  • For the minced meat: Heat oil in a pan and add the meat. Use a wooden spoon to break apart the meat as it cooks. Once browned, add salt, cumin powder, and coriander leaves and stir. Set aside.
  • For the taco shells: In a bowl, mix together maize meal, all-purpose flour, salt and hot water. Take the dough out of the bowl and onto your working surface and knead for 5 minutes. Take some dough the size of a golf ball into your palm and roll. Place the dough between two parchment papers and roll using a rolling pin.
  • Place the tacos on a preheated dry griddle and cook for 30 seconds on each side. Store in a kitchen towel as you finish making the rest.
  • For the Kachumbari: In a bowl, mix all the kachumbari ingredients together.
  • To assemble: Take the taco shell in your palms and gently squeeze it together. Place the minced meat in the shell, followed by kachumbari. Serve.