Minced Meat Tacos Recipe


  • For the meat:
  • 2 tbsp oil
  • 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 the 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

  1. 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.
  2. 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.
  3. 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.
  4. For the Kachumbari: In a bowl, mix all the kachumbari ingredients together.
  5. 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.