Chipotle Pulled Beef Tacos and Charred Corn, Avo and Tomato Salsa
with Baby Gem Soured Cream Slaw and Greek Salad Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
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)
20 grams
Chipotle Paste
15 grams
Honey
1 unit(s)
Baby Gem Lettuce
75 grams
Soured Cream
(Contains Milk)
120 grams
Coleslaw Mix
6 unit(s)
Plain Taco Tortillas
(Contains 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
Nutritional information
Utensils
Instructions
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, add 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, slaw 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.
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.
Serve the remaining salad and salsa alongside.
Enjoy!
