Authentic Homemade Beef Tacos with Pickled Red Onions

Prepare the custom spice blend: In a small, dry frying pan, toast the cumin seeds, coriander seeds, and peppercorns over medium heat until fragrant. Transfer them to a spice grinder or use a mortar and pestle to crush them into a rough powder. Stir in the chipotle flakes, paprika, dried oregano, garlic granules, and onion granules. Finally, mix in the cornflour and a pinch of salt. This mix can be stored in an airtight jar for up to a month.

Pickle the onions: Place the finely sliced red onion in a medium glass bowl. Add the lime juice and a pinch of salt. Toss well to combine and set aside. The acidity will soften the onions and turn them a vibrant pink while you cook the beef.

Cook the beef filling: Heat the sunflower oil in a large frying pan over medium-low heat. Add the beef mince, breaking it up with a wooden spoon. Cook for 15–20 minutes. Initially, the meat will release liquid; continue cooking until the liquid evaporates and the beef begins to sizzle and brown in its own fat. Once browned and caramelized, stir in half of your prepared spice mix and cook for 2 more minutes. Pour in the beef stock, reduce to a simmer, and cook for 10 minutes until the beef has absorbed most of the liquid and is coated in a thick, rich gravy.