Heat the oil in a heavy based pan over medium-high heat. Add the onion and cook, stirring occasionally for 5 minutes or until translucent. Add the garlic, stir, and cook for 2 minutes. Add the beef and cook for 5 minutes, break it apart to avoid clumps. Add ½ a cup of water and deglaze the pan. Add the other taco beef ingredients, cover, and cook for a further 20 minutes.
Meanwhile prepare the salsa by putting all the ingredients, except the lettuce, in a bowl, mix and check for seasoning.
Remove the first deep green leaves of the lettuce and chop roughly. Carefully remove another 8 leaves to make your wraps.
When the beef is cooked, fill each of the lettuce leaves with an eighth of the beef, chopped lettuce, salsa and toppings.
This is a modern classic, first served by Giuseppe Cipriani Harry’s Bar in Venice in the 1950s. It’s the mix of salty, rich, sharp and clean flavours that make it an ideal match to light red wines or even textural whites. Some chefs pound out sirloin steak, others soft-freeze eye fillet and shave it on a meat slicer. We’ve added some easy-to-make sauces – a parmesan crème fraiche and a spring onion gel - that are so good you’ll find ways to use them in other dishes too.
There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.