Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the onions. Drain the sweetcorn.
Heat a large pot over a medium heat with the butter. Once melted, add the onions and pinch of salt. Fry for 5 min. Add the garlic paste, cumin and bayleaves. Fry for 1 min further.
Add the choppedtomatoes, chickenjus, stockcube, taco seasoning, brown sugar, smokedpaprika, sweetcorn, pulledbeef and a generous crack of blackpepper. Simmer for 5 min.
Tip!Make the beef stew up to 24 hours in advance!
Meanwhile, slice the lime into wedges. Finely chop the coriander.
On a plate or baking tray, top each tortillas with a portion of the simmered pulledbeef (use a slotted spoon making sure the beef drains slightly so it's not too wet). Push the beef to one side of the tortillas and top with the mozzarella and coriander. Fold each tortillas in half, so it resembles a half moon-shaped sandwich.
Tip!For that extra authentic experience, dip the tortillas in the beef stew until they are lightly covered in sauce. Assemble, fry and enjoy!
Heat a large non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the tacos and fry for 1-2 min on each side or until crisp. Serve the crispy tacos and any remaining stew alongside. Squeeze the lime over the stew. Top with any remaining coriander.