Barbacoa beef tacos

Name: Barbacoa beef tacos
Cook time: 20 min
Yield: 1

with pico de gallo and chipotle crema

Ready in around 20 mins

RECIPE FACT:

Pico de gallo is a fresh salsa made from chopped tomato, onion and coriander and is an accompaniment to fajitas or tacos.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE PICO DE GALLO AND SALAD:

Dice the tomato into 1 cm cubes and finely dice the shallot. Place veggies in a bowl. Roughly chop the coriander including the stalks add to the bowl, season with salt and pepper, add a drizzle of olive oil and mix to combine. Place the baby cos leaves in another bowl with the lime dressing and toss to combine.
2. TO WARM THE TORTILLAS:

Frying pan method (preferred): Place a dry pan over a high heat. Warm each wholemeal tortilla for 30-60 secs on each side. Microwave method: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs.
3. TO COOK THE BEEF:

Spray a non-stick frying pan with oil and place over a high heat. Once the pan is hot add the pulled beef to the pan and cook for 5-6 mins stirring occasionally to get a few crispy bits and to break up any large pieces. Stir in the barbacoa sauce and cook for 1-2 mins until sauce has caramelised.
TO SERVE:

Place a few lime dressed cos leaves onto the tortillas and top with barbacoa pulled beef. Spoon over pico de gallo and dollop with chipotle crema. Serve remaining baby cos leaves and pico de gallo on the side.