SHREDDED BEEF CHILLI TACO BOWLS

Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won’t need to provide plates – just lots of napkins 600ml beef stock the braising beef and coat 2 tsp ground cumin in the sauce. Cover and 2 tsp ground coriander braise in the oven for five to

six hours, or until the beef 3 garlic cloves, finely

is really tender. Remove chopped

from the oven and leave to 300ml passata rest for about 30 minutes. 100g chipotle chilli paste Using two forks, shred (or tomato puree if you the beef into the sauce. don’t want it spicy) Until this point, the dish 1½kg piece braising beef can be prepared up to 2 x 400g cans black three days ahead – the beans or kidney beans, flavours will improve over drained but not rinsed time. To reheat, stir in the 1 lime, juiced beans and place on a low Small bunch coriander, heat, then squeeze in the chopped lime juice. Then, stir 8 large flour through the tortillas coriander just before serving. To make the taco bowls, heat the oven to 190C/170C Fan/ Gas Mark 5. Brush each tortilla with a little oil, then tuck them into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for eight to 12 minutes until they are crisp. This can be done in batches if needed. If you are cooking ahead, leave them to cool and keep in a large airtight container overnight. To serve, fill the taco bowls halfway with the chilli and sprinkle with your choice of toppings. PREP: 15 MINS COOK: 5-6 HRS SERVES 8 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