This is a great blend of a taco and a burrito. If you’re serving this for lots of people you don’t need plates – just lots of napkins. How long the beef takes to braise will depend on the cut. My favourite is brisket because it shreds beautifully, but it also takes the longest to cook.
600ml beef stock
2 tsp ground cumin
2 tsp ground coriander
3 garlic cloves, finely chopped
100g chipotle chilli paste or tomato purée if you don’t want it at all spicy
1.5kg piece braising beef
2 x 400g cans black beans or kidney beans, drained but not rinsed
1 lime, juiced
small bunch coriander, chopped
8 large flour tortillas
To serve (optional)
soured cream or plain yogurt, lime wedges, diced avocado or guacamole, finely sliced red onion, sliced red chilli, sliced radishes, chopped tomato, crumbled feta or grated mild cheddar
Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste into a large flameproof casserole and season. Place on a medium heat, bring to a simmer, then add the beef, coat in the sauce, cover and braise in the oven 5-6 hrs or until the beef is really tender. Remove from the oven and leave to rest for 30 mins or so.
Using two forks, shred the beef into the sauce. Can be prepared up to three days ahead – the ﬂavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little the oil and tuck them into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the slaw, then top with the chilli, sprinkle with your choice of toppings and tuck in.