Gather round for another sensational night of pulled meats! On today’s menu; pulled beef cooked up in a richly spiced sauce and paired with homemade cheesy nacho chips ready to satisfy all your crunchin’ needs. Dig in and enjoy the show of flavours.
Our pulled beef is gently cooked while vacuum-sealed (or sous vide as the French say). The meat may look pale, but it's packed with flavour and moisture!
Always refer to the product label for the most accurate ingredient and allergen information.
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
Mexican Fiesta spice blend
beef-style stock powder
vinegar (white wine or red wine)
water (for the onion)
water (for the beef)
Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into quarters. Slice the red onion in half. Thinly slice 1/2 the onion, then finely chop the remaining onion. Finely chop the garlic. Drain the sweetcorn. Grate the carrot (unpeeled). In a small bowl, combine the vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving.
Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
While the corn is charring, place the tortilla wedges in a single layer on an oven tray lined with baking paper. Drizzle (or spray) with olive oil, season with salt and pepper and toss to coat. Sprinkle with the shredded Cheddar cheese. Bake until the tortillas are golden and the cheese is melted, 8-10 minutes. TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.
SPICY! The spice blend is hot, use less if you're sensitive to heat. While the tortilla chips are baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and chopped onion and cook until softened, 3-4 minutes. Add the butter, tomato paste, Mexican Fiesta spice blend and garlic and cook, stirring, until fragrant, 2 minutes. Add the water (for the beef), beef-style stock powder and pulled beef and cook, breaking up with of a spoon, until heated through, 2-3 minutes. Season to taste with pepper.
While the beef is cooking, finely chop the tomato and coriander. Add the tomato, coriander (reserve some for garnish!), some onion pickling liquid (2 tsp for 2 people / 4 tsp for 4 people) and a drizzle of olive oil to the bowl with the charred corn. Season to taste. Toss to combine.
Drain the pickled onion. Divide the Mexican pulled beef between bowls. Top with the charred corn salsa and pickled onion. Garnish with the reserved coriander. Serve with the cheesy tortilla chips.