Explore 3 recipes from the tacos & wraps collection.
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◷ 50 minmedium
Soft corn tortillas filled with browned, juicy beef, chunky charred tomato salsa, white onion and coriander, with lime wedges to finish. Makes 12 small tacos in about 50 minutes, assuming the salsa vegetables fit in one batch; allow 12–13 minutes plus handling for each additional charring batch.
Oct 16
◷ 75 minmedium
Crisp baked corn tortillas topped with tender shredded chicken in a thick, smoky chipotle-tomato sauce, crunchy lime-dressed cabbage and fresh coriander. Makes 8 tostadas, serving 4.
Oct 13
◷ 34 mineasy
Crisp, pan-toasted flour tortillas filled with juicy shredded chicken and melted Monterey Jack, served with fresh tomato, lime and coriander salsa. Ready in about 35 minutes using ready-cooked chicken and a pan large enough for two quesadillas per batch.
Oct 6Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 19 minutes. Cooking takes 37 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: raw beef mince, 10–15% fat, neutral oil, white onion, peeled weight, garlic for the beef, ground cumin. Equipment: Two hob rings, 28 cm frying pan for the beef, with a suitable lid, 28 cm cast-iron or heavy stainless-steel frying pan large enough to hold the tomato halves in one layer, Chopping board and sharp knife, Spatula, serving spoon and tongs, Bowl for browned beef, clean plate for charred vegetables and separate salsa bowl, Measuring jug and spoons, Digital food thermometer, Clean tea towel.
Kitchen tip: If mince releases a puddle of liquid, let it evaporate before expecting browning. Brown in two 250 g batches rather than crowding the pan.
Preparation takes 35 minutes. Cooking takes 59 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thigh fillets, peeled onion, peeled garlic, drained canned chipotle chillies in adobo, adobo sauce from the chipotle tin. Equipment: Wide, heavy-based 3-litre saucepan or sauté pan, approximately 26–28 cm across, with a lid, Two baking trays with usable surfaces approximately 30 × 40 cm, each holding four tortillas without overlap, Wire cooling racks, Pastry brush, Digital food thermometer, Sharp knife and separate or thoroughly cleaned boards for raw chicken and ready-to-eat vegetables, Coarse grater, Slaw bowl, Clean plate, tongs and two forks.
Kitchen tip: The timeline assumes two trays and thighs that become safely cooked and tender after the stated simmer. Allow longer if the thermometer or texture check requires it.
Preparation takes 14 minutes. Cooking takes 23 minutes. Allow 34 minutes in total. Makes 2 servings. Key ingredients: ripe tomatoes, weighed whole before removing watery seed pockets, red onion, peeled weight, fresh coriander, fresh green chilli, lime juice. Equipment: Heavy 28–30 cm frying pan with a flat cooking surface large enough for two folded 20 cm tortillas without overlap, Microwave, approximately 800 W, 750 ml microwave-safe dish and loose-fitting cover, Digital food thermometer, Broad spatula, Grater, Chopping board and sharp knife, Mixing bowl, Pastry brush, Wire rack, Slotted spoon.
Kitchen tip: The schedule assumes chilled ready-cooked chicken, an approximately 800 W microwave and two quesadillas per frying batch. Extra microwave bursts or slower melting extend it; follow temperature and texture cues rather than increasing the heat to meet the clock.