Spiced Beef Taco Recipe

Spiced Beef Taco Recipe

This series of recipes was produced for us by chef Nick Sandler showing how to cook simple dishes outside in a pizza style wood fired oven.


Spiced Beef Taco Recipe

Serves 4


The carnitas

500g minced beef
4 spring onions, finely sliced
1 tablespoon tomato puree
1 teaspoon ground cumin
A small bunch of oregano, chopped
1/2 a tablespoon of ancho powder or if you can’t  get hold of this used smoked paprika or any other chilli powder but adjust the amount going in. Chipotle powder, for instance is extremely hot so you will need to half or even quarter the amount going it
1 teaspoon Maldon Sea Salt
3 cloves of garlic, chopped
1/2 a red pepper, finely chopped


The salsa

2 tomatoes, chopped
1 fresh red chilli, chopped
1/2 a small can of black beans (approx 150g)
1/2 a red onion, finely chopped
1 avocado, peeled, stoned, chopped into small chunks
1/4 of a cucumber, cut into dainty cubes
Juice of a lime
Salt & ground black pepper

The rest

Soft corn tortillas
Chopped coriander
Queso fresco, or another salt, crumbly white cheese like Feta
Sliced red chillies
Chunks of fresh lime


For best results cook in a Delivita or other wood fired oven using Love Logs carbon neutral wood. Otherwise a domestic fan oven can be used.



Make sure your oven is nice & hot. If you are roasting this recipe in the kitchen 220-240c is good. If you are firing up the brick oven go as hot as you like but keep an eye on the roast as the flames lick up the bricks. 

Mix the ingredients for the carnitas together in a large bowl with your hands.

Shape into small torpedos, approx 4 inches long.

Place in a single layer on a medium sized baking tray and bake aggressively in the oven for 10-12 mins

Toss up the salsa ingredients in a small bowl while the carnitas are cooking or make in advance.

Warm the tortillas by the mouth of the oven

To make a taco take a sort tortilla and arm it with a beef carnitas torpedo. Top with salsa, coriander, queso fresco, sliced chillies & lime juice..