I’m sorry, but Jamie Oliver I just whooped. your. ass. at tacos.
That is all.
Seriously though, I’m sure there is something else I can think to say about these tacos.
No, I can’t think of anything. Except I
want some. That and it's ridiculously fun to say tico taco (with a Mexican accent).
For the Shredded beef:
1 kg beef chuck
1 tbsp cumin
1 tbsp smoked paprika
1 tbsp chili powder
3 cloves of garlic, peeled and chopped
salt and pepper
1 stock cube (for good measure)
Tacos:
White cabbage, shredded
Tomato, chopped
Tortilla wraps
Coriander
Grated cheddar
Tabasco
Taco Sauce (Big 4 sauce last time I checked):
4 tbsp tomato ketchup
4 tbsp mayonnaise
1 tsp mustard
juice of ½ lemon
dash of Worchester sauce
In a large ovenproof pot with a tight fitting lid,
sear the beef on all sides in oil until brown. Throw in the rest of the
‘shredded beef’ ingredients along with enough water to almost cover the beef.
Bring to a simmer and pop in the oven (130) for 2 – 3 hours, until meltingly
tender and falling apart. Remove the beef and reduce the remaining juice until
it’s nice and thick. You should probably skim the fat of at this point but I
won’t tell anybody if you don’t. Shred the beef, return to the juices and give
it a good toss.
Lay out your tortilla wraps and spoon on some of
the shredded beef, ensuring that there is not too much excess liquid (you don’t
want your tortillas going soggy before you taco them). Fold the tortilla over
so you have a crescent shape. Heat a dry pan on a medium heat and lay your
tortilla in carefully. When it has browned nicely and crisped up turn it over
and do exactly the same with the other side.
Top with shredded cabbage (not to be
underestimated), tomato, tico taco sauce (just mix all the tico taco sauce
ingredients together), coriander and tabasco if you are that way inclined.
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