Shredded beef chilli taco bowls
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Shredded beef chilli taco bowls

By Tom Kerridge

Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates – just lots of napkins

  • Prep:15 mins
    Cook:6 hrs
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 741
  • fat 21g
  • saturates 8g
  • carbs 78g
  • sugars 23g
  • fibre 15g
  • protein 52g
  • salt 1.4g

Ingredients

  • 600ml beef stock
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 3 garlic cloves, finely chopped
  • 300ml passata
  • 100g chipotle chilli paste (or tomato purée if you don’t want it at all spicy)
  • 1½ kg piece braising beef
  • 2 x 400g cans black beansor kidney beans, drained but not rinsed
  • 1 lime, juiced
  • small bunch coriander, chopped
  • 8 large flour tortillas
  • soured creamor 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

Tip

BBC Children in Need

This recipe is part of a BBC Children in Need dinner party menu. Find out how to host your own charity dinner party and visit our BBC Children in Need feature page.

Method

  1. Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.

  2. Using two forks, shred the beef into the sauce. Until this point, the dish 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.

  3. To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck 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 red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.

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