Shred­ded beef chilli taco cups,

BBC Good Food - - Weekend -

This is a great blend of a taco and a bur­rito. If you’re serv­ing this for lots of peo­ple you don’t need plates – just lots of nap­kins. How long the beef takes to braise will de­pend on the cut. My favourite is brisket be­cause it shreds beau­ti­fully, but it also takes the long­est to cook.

SERVES 8 PREP 15 mins COOK about 5-6 hrs plus rest­ing EASY

600ml beef stock 2 tsp ground cumin 2 tsp ground co­rian­der 3 gar­lic cloves, finely chopped 300ml pas­sata 100g chipo­tle chilli paste or tomato purée if you don’t want it at all spicy 1.5kg piece brais­ing beef

2 x 400g cans black beans or kid­ney beans, drained but not rinsed 1 lime, juiced small bunch co­rian­der, chopped 8 large flour tor­tillas

To serve (op­tional) soured cream or plain yo­gurt, lime wedges, diced av­o­cado or gua­camole, finely sliced red onion, sliced red chilli, sliced radishes, chopped tomato, crum­bled feta or grated mild ched­dar

1 Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, gar­lic, pas­sata and chilli paste into a large flame­proof casse­role and sea­son. Place on a medium heat, bring to a sim­mer, then add the beef, coat in the sauce, cover and braise in the oven 5-6 hrs or un­til the beef is re­ally ten­der. Re­move from the oven and leave to rest for 30 mins or so.

2 Us­ing two forks, shred the beef into the sauce. Can be pre­pared up to three days ahead – the flavours will im­prove over time. To re­heat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the co­rian­der just be­fore serv­ing.

3 To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tor­tilla with a lit­tle the oil and tuck them into a small oven­proof bowl or pud­ding basin and hold in place with a ball of foil. Cook for 8-12 mins un­til crisp. This can be done in batches if needed. If cook­ing ahead, leave to cool and keep in a large air­tight con­tainer overnight. To serve, half-fill the tacos with the slaw (see page 82), then top with the chilli, sprin­kle with your choice of top­pings and tuck in.

GOOD TO KNOW fo­late • fi­bre • vit c • iron • 5 of 5-a-day PER SERV­ING 741 kcals • fat 21g • sat­u­rates 8g • carbs 78g • sug­ars 23g • fi­bre 15g • protein 52g • salt 1.4g

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