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Preparation Time: 20 minutes
Cooking time: 15 minutes
Serves: 8
If served as eight portions, provides 371 cals, 26g fat (of which 7g saturates), 3g sugar and 0.5g salt per portion.
Ingredients
- 1lb (16oz) ground beef
- 1lb (16oz) ground lamb
- 1 medium onion, halved and sliced
- 170g (6oz) tinned tomato paste
- 2 jalapeno peppers, seeded and diced
- ¼ cup minced fresh parsley
- 2 tbsp harissa chili paste
- 2 tbsp dry red wine
- 1 tbsp ground sumac
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp pepper
- 8 flour tortillas (6in)
- Cooking spray
- 1 medium lemon, cut into wedges
Method
1. Preheat broiler. In a large skillet, cook and crumble beef and lamb with onion over medium-high heat until meat is no longer pink, 5 - 7 minutes; drain.
2. Mix together next nine ingredients. Add to meat mixture; cook, stirring occasionally, until well blended and heated through. Remove from heat.
3. In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4 - 5in from heat until crisp and lightly browned, 45 - 60 seconds per side. Spread meat mixture over tortillas. Serve with lemon wedges.
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