Shredded Beef Tacos

Name: Shredded Beef Tacos
Yield: Serves 4
Cuisine: Mexico
Ingredients: sea salt and freshly ground black pepper; 75 g/2½ oz feta cheese; 200 ml/7 fl oz/scant 1 cup soured cream; 8 small flour tortillas, grilled (optional); 4 radishes, finely sliced; 1 small cos lettuce, finely sliced; 1 tbsp tomato purée; a pinch of sugar; 1 tbsp white wine vinegar or cider vinegar; 4 tomatoes, finely chopped; ½ tsp dried oregano; ½ tsp dried thyme; 1 green jalapeño chilli, deseeded and finely chopped; 500 g/1 lb 2 oz braising or flank steak; 2 tbsp olive oil; 1 small onion, finely chopped; 3 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

500 g/1 lb 2 oz braising or flank steak
2

Americas
Mexico
Main course
Spicy
Central America

Method

Bring a large saucepan of water to the boil. Add the beef, turn the heat down to low and simmer gently for 30 minutes until the beef is cooked through. Remove the beef from the water and set to aside to cool.
Meanwhile, heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring occasionally, for 6–8 minutes, or until the on