BIRRIA-INSPIRED OXTAIL TACOS

“The carrot pickle (above) is an excellent pairing with this dish, perfectly balancing out the rich, cheesy tacos. The oxtail filling is easily frozen, which will save time when your next craving strikes.”

Serves 6

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes

canola oil 3T onion 1, halved and sliced, plus extra for serving bay leaves 4 smoked chilli flakes 1t sea salt and freshly ground black pepper, to taste garlic 4 cloves, grated ground cumin 1T dried oregano 2t tomato paste 3T

Woolworths chipotle peppers in adobo sauce 6 brown sugar 2T water 1 litre leftover oxtail 1 kg, shredded white tortilla wraps 6 mozzarella 350 g, grated green jalapeño 1, thinly sliced limes 2, cut into wedges

1 Heat the oil in a saucepan over a medium heat. Add the onion, bay leaves, chilli flakes, salt and pepper. Cook until the onions are soft and slightly caramelised, then add the garlic and cook for a further minute.

2 Add the cumin and oregano and cook for a minute, then add the tomato paste, chipotle peppers, some of adobo sauce and the sugar and stir. Add the water.

3 Bring to a simmer, then allow to reduce for 15 minutes. Remove 2 cups and place in a smaller saucepan. Add the shredded oxtail to the remaining sauce and heat through for 15 minutes. 4 Heat a nonstick pan over a medium heat. Dip a tortilla in the reserved sauce, then place it in the pan. Add some of the oxtail mixture and mozzarella. Fold the tortilla over to form a semi-circle, then cook until the cheese has melted. Repeat with the remaining wraps. 5 If the tacos have cooled too much, place them in the oven at 200°C to reheat. 6 Reheat the remaining reserved sauce, remove from the heat and add the remaining onion and jalapeño. Serve the tacos with the sauce and a squeeze of lime. WINE: Woolworths Terra del Capo Sangiovese