Post Beach Beef Tacos
Slow roast pulled beef in tacos, Onion and Garlic cheese and dips
Serves 6
Ingredients
Hard taco shells
1kg slow roasting joint
Bottle of IPA or hoppy ale
A large onion
Small jar of smoked chipotle paste
250g Onion and Garlic cheese (grated)
2 avocados
1 clove of garlic
Lime
Large bunch of coriander, chopped
6 tomatoes
2 chillis (as hot as you like)
Small red onion
Green leaves
Sour cream
Method
Slow roast beef tacos
Firstly line a roasting tray with parchment and add the sliced onion to it. Then sit the roasting joint on top and season.
Roast for 20mins in a very hot oven (200-220c) so it starts to colour.
Turn oven down to 150c, Add the jar of chipotle and the bottle of beer, cover with foil and cook for 6hrs or until it falls to pieces
Once cooked, lift the beef out and pull to pieces using 2 forks.
Before returning to the sauce skim off any excess fat from the top. If it looks far to runny pop it in a pan for 10-15 mins and simmer it to reduce it in volume.
Add the beef back to the sauce.
Place the taco shells in an oven proof dish (2 per person) fill with the beef mixture then generously cover with the cheese and place in a hot oven for 15-20 mins
Guacamole
Take the flesh from the avocado and mush it with a fork until you have a consistency you like
Crush the garlic clove into a paste and add with a little salt.
Add the juice of half a lime.
Finally add about a 1/3 of the coriander and mix
Salsa
Quarter and de seed all the tomatoes, dice and pop in a bowl.
Add the juice of 1/2 a lime and the rest of the coriander
Dice chilli and onion and stir through tomatoes.
Serve 2 tacos with a dollop of guacamole, salsa and sour cream with a hand full of salad leaves.
This recipe is produced by Holly Bull @secretediblegarden
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