El Pato Jalapeño Sauce 220g
$2.99
Recipe Recipe Beef and Black Bean Tacos Prep time: 1 hr 10 minutes, Cook time: 60 - 70 mins, Serves: 6 Ingredients:
- Ready Set Cook beef roast
- 200g Gran Luchito Mexican beans**, drained
- 6 Bakers Life wraps (you can use wholemeal or low carb)
- 1 large red onion, sliced into rings
- ½ cup Remano white wine vinegar
- ½ purple cabbage, finely shredded
- ½ white cabbage, finely shredded
- Handful of fresh coriander leaves
- 1 spring onion, finely sliced
- The Olive Tree olive oil spray
- 2 limes, quartered
- 1 La Costeña jalapeño**, sliced
- Cholula Hot sauce**, to taste
- Salt and pepper, to tasteMethod:
- Prepare beef roast according to package directions. Remove from oven and set aside to rest for 10 minutes.
- While roast is cooking, pickle the onion and prepare the rest of the taco ingredients.
- Pickle your onion: place vinegar in a medium sized bowl and add onion slices in the vinegar for an hour, to pickle.
- Thinly shred the cabbages, slice the spring onion (and jalapeños, if using)
- Heat a non stick frypan medium heat. Spray olive oil onto pan and gently brown the wraps, one by one and set aside.LIghty cover in alumunium foil to keep warm.
- When the meat has is done resting, slice it very thinly.
- Place wraps flat on plates and top each with the a few slices of the meat. Top each with 1 tablespoon of black beans, a few slices of pickled onion slices, shredded cabbages, spring onions and jalapeños (if using).
- Season with salt and pepper and add a sqeeze of lime.
- To serve: sprinkle with coriander leaves, a splash of hot sauce.
- Garnish with lime wedges and serve immediately.OPTIONAL: Add a little extra vegetable by adding corn, diced tomato, or diced avocado
- Ready Set Cook beef roast
- 200g Gran Luchito Mexican beans**, drained
- 6 Bakers Life wraps (you can use wholemeal or low carb)
- 1 large red onion, sliced into rings
- ½ cup Remano white wine vinegar
- ½ purple cabbage, finely shredded
- ½ white cabbage, finely shredded
- Handful of fresh coriander leaves
- 1 spring onion, finely sliced
- The Olive Tree olive oil spray
- 2 limes, quartered
- 1 La Costeña jalapeño**, sliced
- Cholula Hot sauce**, to taste
- Salt and pepper, to tasteMethod:
- Prepare beef roast according to package directions. Remove from oven and set aside to rest for 10 minutes.
- While roast is cooking, pickle the onion and prepare the rest of the taco ingredients.
- Pickle your onion: place vinegar in a medium sized bowl and add onion slices in the vinegar for an hour, to pickle.
- Thinly shred the cabbages, slice the spring onion (and jalapeños, if using)
- Heat a non stick frypan medium heat. Spray olive oil onto pan and gently brown the wraps, one by one and set aside.LIghty cover in alumunium foil to keep warm.
- When the meat has is done resting, slice it very thinly.
- Place wraps flat on plates and top each with the a few slices of the meat. Top each with 1 tablespoon of black beans, a few slices of pickled onion slices, shredded cabbages, spring onions and jalapeños (if using).
- Season with salt and pepper and add a sqeeze of lime.
- To serve: sprinkle with coriander leaves, a splash of hot sauce.
- Garnish with lime wedges and serve immediately.OPTIONAL: Add a little extra vegetable by adding corn, diced tomato, or diced avocado