Recommendations · Beer and food

Tacos with Jopen Chapter 1 Instant Krush Westcoast IPA

Corn tortillas with spiced minced beef, corn, avocado, sour cream and plenty of lime. Alongside, a dry, firmly bitter West Coast IPA.

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Bottle of Jopen Chapter 1 Instant Krush Westcoast IPA, beer

From the shelf

The bottle

Jopen Chapter 1 Instant Krush Westcoast IPA comes from Jopen in the Netherlands and is an IPA of 7 percent ABV. The bottle holds 33 centilitres. A west coast IPA is the dry side of the style: little residual sugar, a firm hop bitterness and an aroma that leans towards citrus and resin.

Jopen Chapter 1 Instant Krush Westcoast IPA

The combination

Why this works together

A taco brings together cumin, smoked paprika and lime, and that calls for a beer that is itself pronounced. The citrus notes from the hops run in step with the lime juice, and the bitterness sets itself against the fat of the cheddar and the sour cream. Because this beer finishes dry, the mouth stays clean, even after the third taco.

At the table

The dish

  • Before 4 people
  • Ready in 35 minutes
  • Type main course

What you need

  • 12 corn tortillas
  • 600 grams of minced beef
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon of chilli powder
  • 200 grams tinned sweetcorn
  • 2 avocados
  • 2 limes
  • 200 milliliters sour cream
  • 150 grams grated cheddar
  • 1 bunch of coriander
  • 2 tablespoons sunflower oil
  • salt and freshly ground black pepper

How to make it

  1. Heat the oil in a frying pan and soften the onion for 4 minutes, add the garlic and fry it for 1 minute.
  2. Add the mince and fry it over high heat until crumbly and brown; let the moisture evaporate completely.
  3. Stir in the cumin, paprika powder and chili powder and fry them along for 1 minute, until you can smell them.
  4. Stir in the corn, season with salt and pepper and keep the pan warm.
  5. Mash the avocado with the juice of a lime and a pinch of salt into a coarse paste.
  6. Heat the tortillas one by one for 30 seconds per side in a dry frying pan and keep them under a cloth.
  7. Cut the second lime into wedges and pick the coriander leaves.
  8. Put everything separately on the table, so that everyone fills their own taco.

In the glass

Serving

Pour at 7 to 8 degrees into a tulip glass with a head of a finger's width. Drink this IPA young; the hop aromas that matter here fade over the course of the months.

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