Mexican pulled beef tacos

Name: Mexican pulled beef tacos
Cook time: 25 min
Yield: 4

with a chipotle sour cream, crispy pumpkin and sweetcorn

Ready in around 25 mins

RECIPE FACT:

Tacos are really old… The first taco was actually invented somewhere between 1,000 and 500 B.C.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰C (fan bake)
1. TO COOK THE CRISPY CRUMBED SWEETCORN AND PUMPKIN:

Line an oven tray baking paper. Place the diced pumpkin onto the tray, drizzle with a little oil and season with salt and pepper. Bake in the oven for 10 mins. Sprinkle over the sweetcorn and top with cheese crumb then cook for a further 6-8 mins, until golden. Season with salt and pepper.
2. TO PREPARE THE CRUNCHY SALAD:

Trim the end off the baby cos lettuce and discard any damaged outer leaves. Cut into 1 cm strips then place into a bowl. Finely chop the coriander including the stalks and add to the bowl. Drizzle over some olive oil and season with salt and pepper then mix to combine.
3. TO HEAT THE TACOS AND COOK THE SLOW COOKED BEEF:

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. Oven option: Wrap the tacos in tinfoil and place in the oven for 4-5 mins. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the slow cooked beef, using a fork to break up any large lumps of meat. Cook for 3-4 mins until crispy. Add the Mexican beef spices and cook for 30 secs then season with salt and pepper.
TO SERVE:

On each taco place 1 tsp of chipotle sour cream and some crunchy salad. Top with the slow cooked beef, crispy pumpkin and sweetcorn. Drizzle over the remaining chipotle sour cream to finish.