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Mexican pulled beef tacos

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

with a chipotle sour cream and paprika seeds

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:

Energy: 2967kj (710Kcal)
Protein: 35g
Carbohydrate: 63g
Fat: 31g
Contains: Gluten, Milk, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰C (fan bake) if using for the tacos.
1. TO PREP AND COOK THE VEGETABLES:

Finely chop the coriander including the stalks and set aside. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the sweetcorn and the capsicum to the pan. Season with salt and pepper and cook for 3-4 mins to create a char. Place in a salad bowl to slightly cool down.
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 the bowl. Peel and grate the carrots and add to the salad then add 2/3 of the paprika seeds. Before serving, drizzle with olive oil, season with salt and pepper and 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. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the slow cooked beef, using a fork to break up any large lumps of meat. Add the Mexican beef spices and cook for 4-5 mins until it starts to crisp around the edges 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 and the remaining paprika seeds. Spoon over the leftover chipotle sour cream and add a sprinkle of chopped coriander to finish.