Shredded Beef Chilli Tacos

  • 06 Mar - 12 Mar, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 600 ml beef stock

· 2 teaspoons ground cumin

· 2 teaspoons ground coriander

· 3 garlic cloves

· 300 ml passata

· 100 g chipotle chilli paste

· ½ kg beef

· 800 g kidney beans

· 1 lime

· A bunch of coriander

· 8 flour tortillas

Method

Heat the oven to 170°C. Tip the beef stock, spices, garlic, passata and chilli paste into a casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for five hours, or until the beef is really tender. Remove from the oven and leave to rest for around 30 minutes. Shred the beef into the sauce. To make the taco bowls, heat oven to 190°C. Brush each tortilla with a little oil, then tuck into a bowl, hold in place with a ball of foil. Cook for 10-12 minutes until crisp. This can be done in batches if needed. To serve, half-fill the tacos with the red cabbage and pickled chilli slaw, top with the chillies and sprinkle with your choice of toppings.

RELATED POST

COMMENTS