the Breville Test Kitchen

Taco Salad

Name: Taco Salad
Cook time: 3000 s
Total time: 4500 s
Yield: Serves 4
Ingredients: 16 cups (4 liters) canola oil - for deep frying; 4 x 30cm flour tortillas; 1 yellow onion - peeled and quartered; 450 g beef rump - cut into 2.5cm pieces; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp ground coriander; 1 tsp kosher salt; 1 tsp granulated sugar; 411 g can crushed tomatoes; 2 tbsp chipotle paste; 200 g cheddar cheese; ¼ head iceberg lettuce; ½ red onion - peeled; 3 small Roma tomatoes - cored; ½ cup cilantro leaves; 1 avocado - peeled and seed removed; 2 tsp fresh lime juice; ¼ tsp kosher salt; 454 g can refried beans; ½ cup (80 g) drained canned corn kernels; ⅓ cup (80 g) sour cream; 4 tbsp pickled sliced jalapeño peppers - optional

The Breville Food Processor chops, grinds and dices its way to an epic taco salad that’ll bowl your tastebuds over. Beef rump, onions, tomatoes and avocado are all processed into shape for a dish that’s a fresh, flavor fiesta. You’ll definitely make friends with this one!

the Paradice™ 9

Shop

1 hr 15 mins total time

50 mins active time

Medium

Serves 4

Ingredients

Measurements:

16 cups (4 liters) canola oil
for deep frying
4 x 30cm flour tortillas
1 yellow onion
peeled and quartered
450 g beef rump
cut into 2.5cm pieces
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
1 tsp granulated sugar
411 g can crushed tomatoes
2 tbsp chipotle paste
200 g cheddar cheese
¼ head iceberg lettuce
½ red onion
peeled
3 small Roma tomatoes
cored

For the guacamole

1 tsp kosher salt
½ cup cilantro leaves
1 avocado
peeled and seed removed
2 tsp fresh lime juice
¼ tsp kosher salt
454 g can refried beans
½ cup (80 g) drained canned corn kernels
⅓ cup (80 g) sour cream
4 tbsp pickled sliced jalapeño peppers
optional

Instructions

1
Heat the canola oil in a deep fryer or large saucepan over high heat until it reaches 175°C. Place one of the tortillas over the oil and carefully press the tortilla into the oil with a large ladle or kitchen spider to create a bowl shape. Fry for 2 to 3 minutes, or until golden brown and crisp. Remove and drain on paper towel. Repeat with the remaining tortillas.
2
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the yellow onion and process until finely chopped, scraping down the side occasionally. Remove and set aside.
3
Place the beef in the processor bowl and process until evenly ground. Remove and set aside.
Tip: Any cut of beef can be used.
4
Place a large skillet or frying pan over high heat. Add the olive oil and yellow onion and cook, stirring occasionally for 4 minutes, or until the onion is soft and translucent. Add the beef and cook, stirring, until browned. Add the spices and 1 teaspoon salt and sugar and cook for 1 minute, or until fragrant. Add the canned tomatoes and chipotle paste and simmer for 5 minutes. Remove from the heat and set aside.
5
Assemble the clean processor bowl with the grey spindle and yellow reversible shredder, with the coarse side up. Shred the cheese. Remove and set aside.
6
Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and slice the lettuce. Remove and set aside.
7
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the red onion and process until finely chopped, scraping down the side occasionally. Remove and set aside.
8
Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the tomatoes. Remove and set aside.
Tip: Use the red dicing cleaner to push through any tomato caught in the dicing grid.
9
To make the guacamole, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the cilantro and process until finely chopped, scraping down the side occasionally. Remove half and set aside for serving. Add the avocado, lime juice and remaining ¼ teaspoon salt and process to combine, scraping down the side.
10
Just before serving, place the refried beans in the base of each taco bowl. Top with the beef, cheese, lettuce, tomatoes, red onion, corn, guacamole and sour cream. Sprinkle with the jalapeño and reserved cilantro and serve.

Taco Salad

the Paradice™ 9

Shop

1 hr 15 mins total time

50 mins active time

Medium

Serves 4

Ingredients

Measurements:

16 cups (4 liters) canola oil
for deep frying
4 x 30cm flour tortillas
1 yellow onion
peeled and quartered
450 g beef rump
cut into 2.5cm pieces
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
1 tsp granulated sugar
411 g can crushed tomatoes
2 tbsp chipotle paste
200 g cheddar cheese
¼ head iceberg lettuce
½ red onion
peeled
3 small Roma tomatoes
cored

For the guacamole

1 tsp kosher salt
½ cup cilantro leaves
1 avocado
peeled and seed removed
2 tsp fresh lime juice
¼ tsp kosher salt
454 g can refried beans
½ cup (80 g) drained canned corn kernels
⅓ cup (80 g) sour cream
4 tbsp pickled sliced jalapeño peppers
optional

Instructions

Heat the canola oil in a deep fryer or large saucepan over high heat until it reaches 175°C. Place one of the tortillas over the oil and carefully press the tortilla into the oil with a large ladle or kitchen spider to create a bowl shape. Fry for 2 to 3 minutes, or until golden brown and crisp. Remove and drain on paper towel. Repeat with the remaining tortillas.

Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the yellow onion and process until finely chopped, scraping down the side occasionally. Remove and set aside.

Place the beef in the processor bowl and process until evenly ground. Remove and set aside.

Tip: Any cut of beef can be used.

Place a large skillet or frying pan over high heat. Add the olive oil and yellow onion and cook, stirring occasionally for 4 minutes, or until the onion is soft and translucent. Add the beef and cook, stirring, until browned. Add the spices and 1 teaspoon salt and sugar and cook for 1 minute, or until fragrant. Add the canned tomatoes and chipotle paste and simmer for 5 minutes. Remove from the heat and set aside.

Assemble the clean processor bowl with the grey spindle and yellow reversible shredder, with the coarse side up. Shred the cheese. Remove and set aside.

Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and slice the lettuce. Remove and set aside.

Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the red onion and process until finely chopped, scraping down the side occasionally. Remove and set aside.

Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the tomatoes. Remove and set aside.

Tip: Use the red dicing cleaner to push through any tomato caught in the dicing grid.

To make the guacamole, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the cilantro and process until finely chopped, scraping down the side occasionally. Remove half and set aside for serving. Add the avocado, lime juice and remaining ¼ teaspoon salt and process to combine, scraping down the side.

Just before serving, place the refried beans in the base of each taco bowl. Top with the beef, cheese, lettuce, tomatoes, red onion, corn, guacamole and sour cream. Sprinkle with the jalapeño and reserved cilantro and serve.