Beef smash tacos

First, make the salsa. Preheat the grill to its highest setting. Line a baking tray with foil and add the tomatoes, garlic, onion and jalapeños. Drizzle with the oil, season and grill for 8-12 minutes, flipping halfway until charred all over. Set aside to cool slightly, then put in a blender with the coriander. Whizz until chunky, then season. It should taste smoky, sweet and well rounded.

In a separate bowl, mix the shredded cabbage, half the lime juice and a pinch of salt. Put the avocado slices on a plate and add the remaining lime juice. Set aside until ready to eat.

Cut out a square sheet of baking parchment to the same size as a tortilla. On a large chopping board, cut the mince into 8 equal portions (about 50g each), then roll into balls. Put one on top of a tortilla in the centre. Put the baking parchment on top then, using a taco press or small frying pan, press down until the meat is fully covering the tortilla. Repeat with all the mince and tortillas, stacking them up between baking parchment.

Preheat the oven to 100ºC, gas mark ¼ (quarter). Heat a frying pan over a high heat, then add ½ (half) tsp oil. When hot, peel away one piece of baking parchment. Season the mince with salt and pepper, and add a pinch of Mexican seasoning, then place meat-side-down in the pan using a meat press or frying pan to weigh down. Cook for about 1 minute or so, until the meat is charred, then flip over carefully and turn down the heat. Make an indent in the centre of the tortilla (this helps with folding), then carefully fold the tortilla in half like a book to seal. Cook for another minute on each side, until crisp and golden. Put on a baking tray in the oven to keep warm.

Wipe out the pan with kitchen paper and repeat with the remaining tortillas and mince. Open the tacos and stuff with generous amounts of salsa, sliced avocado, shredded cabbage and more salsa, finishing with a heap of pickles and jalapeños, and a drizzle of the pickle brine.