Chipotle Pulled Beef Tacos and Charred Corn Salsa
with Avocado, Tomato and Baby Gem Soured Cream Slaw
- Milk
- Wheat
- Cereals containing gluten
- Celery
- Mustard
- May contain traces of allergens
- Milk
Our Chipotle Pulled Beef Tacos and Charred Corn Salsa is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
160 grams
Sweetcorn
280 grams
Slow Cooked Beef
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery, Mustard)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
120 grams
Sliced Carrot and Cabbage Mix
20 grams
Chipotle Paste
15 grams
Honey
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 tbsp
Olive Oil for the Salsa
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Remove from the heat.
Meanwhile, heat a large saucepan with a tight-fitting lid on medium-high heat. Add the beef along with the juices from the packet and season with salt and pepper.
Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Meanwhile, halve the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board. Cut into 2cm chunks.
Once the corn has charred, in a medium bowl, combine the baby plum tomatoes, charred corn, avocado and olive oil for the salsa (see pantry for amount).
Crumble in the Greek style cheese. Season with salt and pepper, then toss to combine - this is your salsa. Set aside for later.
Trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, combine the soured cream, sliced carrot and cabbage mix and baby gem. Season with salt and pepper and mix well. Set aside.
Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
If you're using the oven, pop them into the oven to warm through, 1-2 mins.
Once tender, remove the lid from the beef and shred using two forks. Stir through the chipotle paste and honey. Season with salt and pepper.
When everything's ready, lay the tortillas onto your serving plates (3 per person).
To make your tacos, top with some of the baby gem slaw, chipotle beef and some salsa. TIP: Tacos are best enjoyed eaten by hand - tuck in the end of the tortillas and get stuck in!
Serve the remaining salad and salsa alongside.
