Crispy chipotle beef tacos

Name: Crispy chipotle beef tacos
Cook time: 25 min
Yield: 2
Cuisine: Mexico City, Mexico

with salsa verde cruda

Ready in around 25 mins

RECIPE FACT:

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Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fan bake), if using for tacos.
1. TO PREPARE THE SALAD:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the corn and cook for 3-4 mins. Place into a serving bowl to cool slightly, wipe out and reserve the pan. Using ½ the cucumber cut in half lengthways and scrape out the seeds with a teaspoon then thinly slice on the diagonal. Add the bag of mesclun into the serving bowl.
2. TO HEAT THE TACOS:

Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the tacos for 20-30 secs on each side. Remove from the pan, cover to keep warm and repeat until all are heated. Oven option: Wrap the tacos in tin foil and place in the oven for 4-5 mins.
3. TO PREPARE THE PULLED BEEF åHEAT THE TACOS:

Heat a drizzle of oil in the reserved frying pan over a medium-high heat. Add the pulled beef, using a wooden spoon to break up any large lumps of meat. Cook for 3-4 mins until crispy. Add the chipotle sauce and cook for 30 secs. Season with salt and pepper.
TO SERVE:

On each taco place 1 tsp of avocado crema and spread using the back of a spoon. Place some salad mix in the tacos and top with crispy chipotle beef. Finish with a drizzle of salsa verde cruda. Serve remaining garnishes on the side.