Spiced minced beef tacos with pico de gallo and guacamole (Tex-Mex style)

Method

1. Tortilla dough. In a mixing bowl, combine 180 g flour and 1/2 tsp salt (3 g), then rub in the 30 g sunflower oil with your fingertips until like coarse sand. Add the 100 g hot water last (50°C: hot to the finger without burning) and knead for 4–5 minutes: the dough should be smooth, soft and no longer sticky. Divide into six balls of about 50 g, cover with cling film and rest for at least 30 minutes.
2. While it rests, prepare the pickled onion and pico de gallo, then the guacamole, exactly as in steps 1 and 2 of the easy method (onion slices in 10 g juice and 1 pinch salt; drained tomatoes, 40 g onion, a third of the chilli, 20 g juice, 8 g coriander and 1/3 tsp salt; crush onion, chilli, 1/4 tsp salt and 10 g juice for 1 minute before adding the avocado, then 5 g juice and 4 g coriander).
3. Still during the resting time, heat the 10 g olive oil over a high heat in the 28 cm pan. Spread the beef in a thin layer and brown untouched for 2–3 minutes, then break it up, add the 50 g onion, final third of the chilli and 1/2 level tsp salt and cook over a medium-high heat for 3 minutes: no pink, translucent onion.
4. Lower the heat to medium. Add grated garlic, cumin, oregano, both paprikas, ground chilli and pepper; stir for 30 seconds, then cook the tomato purée for 1 minute, scraping the bottom. Pour in the 40 g water and reduce for 2–3 minutes: no liquid at the bottom, and the meat sizzles in its fat, glossy and dark red. Turn off the heat and cover: it can wait for 15 minutes without harm.
5. Roll each ball between two sheets of baking paper into an 18 cm disc, 1–2 mm thick; if the dough shrinks back, rest for another 5 minutes. Heat the dry 24 cm pan over a medium-high heat. Cook each disc for 30–40 seconds and turn as soon as blisters appear; cook the other side for 30 seconds, pressing down large blisters with the folded tea towel: brown spots form. Immediately stack inside the tea towel and roll out the next ball while the previous one cooks.
6. Reheat the beef over a high heat for 1 minute, stirring. Drain the pico de gallo and pickled onion, then fill the six still-warm tortillas with guacamole, beef, pico de gallo and pickled onion, three tacos per plate, with lime wedges.

Homemade dairy-free wheat tortillas made with oil (the manteca in Sonoran tortillas is lard): fat at 16% and salt at 1.7% of the flour weight keep them soft as they cool. Roll and cook them last to serve warm.