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ingredients For the sponge 200 g / 7 oz. Chopped and dried dates, chopped 200ml / 7fl oz water from a freshly boiled kettle 1 teaspoon of baking soda 75 g / 2½ oz butter, unsalted, softened, and more for greasing 2 tablespoons of black molasses 50 g / 1 oz dark muscovado sugar 2 large free-range eggs at room temperature 150 g / 5½ oz of plain flour 2 teaspoons of baking powder For the sauce 150 g / 5½ oz butter, unsalted, softened 300 g / 10½ oz of dark muscovado sugar 1 tablespoon of black molasses 200ml / 7fl oz double cream, plus more to serve Method 1-Preheat oven to 180C / 160C Fan / Gas 4 and lightly etch your dish. 2-Putting the chopped dates, boiling water, and baking soda in a bowl, stir and let sit for 10 minutes. 3-Beat the butter and black molasses in a stand mixer until well blended, then add the sugar and mix again, beating the lumps. Beat an egg and continue beating, scraping according to the necessary sea, until it is completely incorporated, then do the...

1-In a pan, brown the minced onion in a little olive oil. 2-Add the meat, season and cook for 5 min. 3-Wash the lettuce leaves. 4-Cut the tomatoes and the pepper into small dice. 5-Add everything to the pan with the tomato sauce, and continue cooking for 5 min. 6-Drain the red beans and add them 2 min before the end of cooking. 7-Remove from heat, adjust the seasoning and sprinkle generously of cumin; you can also add a few drops of Tabasco. 8-Garnish the tortillas with the preparation and close them by rolling them like pancakes. Place 1 leaf of lettuce on each taco before serving.