Kefta Tagine Tacos with Harissa Crema and Pickled Onion (Moroccan × Mexican)

Method

1. Slice the red onion paper-thin and toss it in a bowl with the vinegar, sugar and a little of the salt. Leave for at least 15 minutes; it turns pink, crisp and tangy.

   Add in this stepRed onion 70 gApple cider vinegar 3 tbspSugar 1 tspSalt ⅛ tsp

2. Grate the kefta onion and squeeze out the juice, then knead it for 1–2 minutes with the beef, part of the coriander, half the cumin and paprika, part of the salt and the pepper. With wet hands, roll into small 2 cm meatballs, sized so 3 or 4 fit on each taco.

   Add in this stepMinced beef (15–20% fat) 250 gOnion (for the kefta) 50 gCoriander leaves, chopped 1.6 tbspGround cumin ½ tspSweet paprika ½ tspSalt ½ tspBlack pepper 1 pinch

3. Heat the olive oil in a 24 cm pan over medium heat and fry the minced garlic for 30 seconds. Add the grated tomatoes (skins discarded), tomato paste, the rest of the cumin and paprika and part of the salt, and cook for 8 min until thick.

   Add in this stepOlive oil 1½ tbspGarlic cloves 2Ripe tomatoes 250 gTomato paste 1 tbspGround cumin ½ tspSweet paprika ½ tspSalt ½ tsp

   medium heat

4. Add the meatballs in a single layer, cover and cook over medium-low heat for 14 min. Uncover for the last 3 minutes so the sauce reduces and clings thickly to the meatballs; it should not drip out of a taco. Cut one open to check there is no pink.

   medium-low heat

5. Stir the harissa and the juice of half the lime into the sour cream to make the harissa crema. Halve and stone the avocado and slice it thinly.

   Add in this stepSour cream 4 tbspHarissa 1 tspLime ½Ripe avocado ½

6. Heat a dry pan over medium-high heat and warm the tortillas one at a time for 30 seconds per side, 2 min in total, until soft with a few charred spots. Wrap them straight away in a clean tea towel so they stay soft.

   Add in this stepCorn tortillas (15 cm) 4

   medium-high heat

7. Fill each tortilla with 3 or 4 meatballs and their sauce, then top with avocado, pickled onion, crumbled feta and the rest of the coriander. Drizzle with harissa crema and serve with lime wedges straight away.

   Add in this stepFeta cheese 40 gCoriander leaves, chopped 2.4 tbspLime ½