Wahaca Beef & Corn Tortillas
with Pepper & Crème Fraîche
You might have thought the gang here at the Fresh Farm would go to a country pub for their Christmas party, but instead we headed down to Wahaca for a Mexican feast (we're certain Head Chef Patrick rigged the vote!). We love the place so much that we're sharing the Mexican love tonight and ("drum roll") the best/most Mexican photo on our Facebook wall wins dinner for 4 at Wahaca!
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
250
Minced Beef
2
Tomato Puree
Wahaca Smokey Chipotle Sauce
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Organic Black Beans
⅔
Red Onion
1
Red Pepper
½
Organic sweet corn
3
Creme Fraiche
(Contains Milk)
1
Lime
Nutritional information
Utensils
Instructions
Peel and finely dice the red onion. Keep 1 tbsp red onion to the side for garnish. Remove the core from the pepper and dice into tiny squares (less than 1cm). Drain and thoroughly rinse the black beans and corn.
Heat 1 tbsp of olive oil in a pan on medium heat. Cook the onion and all but 1 tbsp of the red pepper. Season with a good pinch of salt and pepper.
In a separate frying pan, heat 2 tbsp of oil on high heat. Once hot, add in the beef and break it up with a wooden spoon. Season with salt and pepper and cook until sealed and browned off. Tip: Cook in batches if you only have a small pan for better browning
Add the beef into the onion mixture along with the tomato purée. Add the chipotle gradually until you have the right amount of taste and heat! Tip: Add a couple of tbsp of water if needed to loosen up the sauce.
Put the tortillas in the oven at 100 degrees for a few mins to warm up. Stir the drain and rinsed black beans and sweetcorn into the meat. Toss for a minute and then turn off the heat.
Stir the remaining raw red pepper through the mixture, squeeze over the juice of half the lime. Roll the lime firmly between your hand and the chopping board and you'll get more juice out of it.
Portion your Mexican mixture onto the tortillas, roll up and serve with a dollop of crème fraîche on the side, sprinkled with a bit of your red onion.
