Recipes
Beef Barbacoa Tortillas
Turn this cut into something mouth-wateringly tender and add tangy pink pickles for a bit of piquant pizazz.
Turn this cut into something mouth-wateringly tender and add tangy pink pickles for a bit of piquant pizazz.
Cook: 10 Hours
Serves: 8
Price: £1.85 per serving
Nutritional Information
Each 258g serving contains
Energy
6295kj
583kcal
6295kj
583kcal
29%
Fat
27.1g
27.1g
High
39%
39%
Saturates
10.1g
10.1g
High
51%
51%
Sugars
5.2g
5.2g
Low
6%
6%
Salt
1.96g
1.96g
High
33%
33%
of your reference intake.
Typical energy values per 100g:
2440kj/583kcal
Typical energy values per 100g:
2440kj/583kcal
Ingredients
1.1kg (approx) Asda Large Rolled Beef Brisket
2 tbsp Sunflower Oil
200ml hot Beef Stock, made with 1 beef stock cube
2 tbsp Cider Vinegar
2 Limes, juiced (around 50ml), plus extra wedges to serve
4 Garlic cloves, crushed
3 tbsp Asda Chipotle Paste
1 tsp ground Coriander
1 tsp dried Oregano
5 whole Cloves (optional)
1 medium Red Onion, thinly sliced
1 tbsp Cider Vinegar
2 tsp Caster Sugar
12 Tortillas, warmed
Soured Cream, optional
Fresh Coriander, optional
Method
1
Discard the string from the brisket and cut the beef into 8 chunky pieces. Season with black pepper.
2
Heat 1 tbsp of the oil in a large non-stick frying pan. Fry half the beef chunks over a medium-high heat for 5 mins or until well browned, turning regularly. Transfer to a plate, then add the remaining oil and fry the rest of the beef in the same way.
3
Mix the stock, vinegar, lime juice, garlic, chipotle paste, coriander and oregano in a slow cooker. Pinch the ends off each of the cloves, if using, and sprinkle into the slow cooker, discarding the stalk end. Stir in the beef and any resting juices. Cover and cook on low for 8–10 hrs, or until the beef is very tender and falls apart when prodded with a fork.
4
While the beef is cooking, put the sliced onion in a heatproof bowl and cover with just-boiled water from a kettle. Leave for 5 mins then drain. Return to the bowl and stir in the vinegar and sugar. Leave to stand until the beef is ready.
5
Once the beef is cooked, remove the pot from the slow cooker and use two forks to shred the meat, mixing the beef with the spicy sauce. Serve in warmed tortillas with the pickled onions, adding soured cream, coriander and red chillies, if you like. Squeeze over lime wedges to finish.
6
Cook’s tip: You can make the beef up to 2 days ahead if you like, then reheat in the microwave or in a frying pan on the hob until hot throughout.
7
Leftovers tip: Any remaining beef can be put into a freezer bag and frozen for up to 1 month. Thaw it out overnight in the fridge and reheat in the microwave or in a saucepan on the hob, stirring regularly until hot.