Beef Soft Tacos

 

Ingredients Tick boxes 

Cooking spray

For the asparagus:

4 bunches fresh asparagus, ends trimmed

Salt and freshly ground black pepper

60g garlic cloves, peeled

For the tacos:

300g shredded beef brisket

120ml chilli sauce

1 (125g) tin diced green chillies

1 tsp chilli powder

For the garlic-avocado cream:

150ml soured cream

1 ripe avocado, peeled, pitted

For the salsa:

150g fresh tomato, diced

2 tbsp chopped fresh coriander leaves

1 tbsp fresh lime juice

1 tsp ground cumin

8 flour tortillas

35g shredded lettuce

100g grated Cheddar cheese

Method

Beef soft tacos with garlic avocado cream and roasted asparagus salsa

1) Preheat oven to 200°C/Gas 6. Coat a large baking tray with cooking spray.

2) Arrange asparagus on baking tray and season with salt and black pepper. Wrap garlic cloves in foil and place on baking tray next to asparagus. Roast for 15 mins, until asparagus and garlic are golden brown. Remove from oven.

3) While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chilli sauce, green chillis, and chilli powder and bring to a simmer for 5 mins, or until liquid is absorbed.

4) In a medium bowl, combine roasted garlic, soured cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.

5) Chop one fourth of the asparagus into small pieces, making about 135g, reserve remaining asparagus for soup, about 530g. In a medium bowl, combine chopped asparagus, diced tomato, coriander, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.

6) To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.

 Source:  http://www.foodnetworkasia.com/recipes/beef-soft-tacos-with-garlic-avocado-cream-and-roasted-asparagus-salsa.html