Smashed Beef Tacos

Preheat the Slate Plancha with the lid open over high heat for approx. 15 minutes until a temperature of approx. 290 °C is reached.

Peel and quarter the onion, prick the red chilli and jalapeños, place them on the preheated Slate Plancha along with the whole tomatoes, and sear on all sides for 8 minutes. Remove the ingredients from the grill and set aside.

As soon as the red chilli has cooled, finely chop it and set aside for garnish. Finely chop the jalapeños and tomatoes along with the coriander (including stems), setting aside a few coriander leaves beforehand for garnish. Place the ingredients in a bowl, squeeze over the juice of half a lime, and stir in 1 tbsp extra virgin olive oil. Peel and finely chop half a garlic clove, mix in, and season to taste.

Halve, pit, peel, and thinly slice the avocado. Drizzle with the remaining lime juice and ½ tbsp extra virgin olive oil.

Place the minced beef in a large bowl. Peel and finely grate the remaining half garlic clove. Add the cumin, oregano, smoked paprika, coriander seeds, and a good pinch of sea salt and black pepper, mixing everything well.

Shape the beef mixture into 8 balls and place them evenly spaced onto the hot Slate Plancha.

Place one tortilla on top of each beef ball and press down firmly onto the Slate Plancha. Fry for 3 minutes, then carefully flip with a plancha spatula. Grate the cheese over top and let it melt while the tortilla underneath becomes crispy. Then carefully fold the tortillas together using the spatula.

Place the tacos on a serving board, fill with a little salsa, add a dollop of sour cream, and distribute the avocado slices evenly. Sprinkle with the chopped red chilli and reserved coriander leaves. Serve with lime wedges for squeezing over.