For the chipotle sour cream

50g sour cream

50 g chipotle paste


For the filling

150g aged beef fat

1 tsp chopped red onion

1 tsp crispy hot dog onions

½ green chilli finely sliced

1 lime

Pinch of salt


For the green sauce

50g coriander stalks

5g garlic cloves

3 whole limes

For the tortillas:

100g self-raising flour

1230g hot water

Pinch of salt


Our Beef fat taco’s are an excellent dish promoting the use of all of the animal and reducing waste. Often the fat gets trimmed and discarded, but in this case we show you how to re- use it creating a tasty starter or snack.


Mix the chipotle paste through the sour cream until evenly distributed throughout. Set to one side.

To make the tortillas, add a pinch of salt to 120ml of water and bring to the boil before removing from the heat. In a mixing bowl combine 80% of the hot water with the flour then continue to add the rest slowly until your dough is of the right consistency. The dough should be slightly sticky but not hard. You can add slightly more water or flour if needed. Press the dough in a taco press to make 2 tortillas and set aside.

To make the filling, chop your aged beef fat into small nail sized cubes. Fry the red onions, hot dog onions and green chilli in a hot pan until soft then add the beef fat until crispy with a soft melting middle. Add the juice from the lime and season with salt.

While your beef filling is cooking make the green sauce. In a pestle and mortar – crunch the garlic and coriander stalks to a paste constituency before adding the lime juice slowly and crushing until all are evenly combined.

Now cook your 2 tortillas on an iron Plancha until they puff up.

To serve, take 2 warm tortillas and fill with the fried onions and chilli, freshly made green sauce, chipotle sour cream and then top with your beef fat filling. Finish with a squeeze of fresh lime.



Includes better meat
Includes better meat
Wastes no food
Wastes no food