Chipotle & tomato beef short rib tacos

Serves 6

Ingredients

• 1 tablespoon olive oil
• 2 red onions, thinly sliced
• 2 teaspoons chipotle chili paste
• 1.9kg Our Farm beef short ribs
• 750ml tomato passata
• 1 cup (250ml) water
• 12 taco shells
• 1 cup shredded cheddar
• 1 can black beans, drained
• To serve coriander leaves, jalapeno sauce and lime wedges

Method

Step 1

Preheat oven to 170*C.

Heat oil in a large cast iron pot over medium-high heat. Add onion and chipotle chili paste and cook for 8-10 minutes until caramelized.

Step 2

To the pot add the beef short ribs, and cook turning for 4-5 minutes, Add the tomato passata and water. Cover with a lid and cook for 3 hours or until beef is tender and falling off the bone .

Using a spoon remove any oily fat that comes to the surface and discard.

Step 3

Remove beef from the oven and place into a bowl, using tongs or forks shred the beef, discard bones and fat, making sure you save all the delicious juices and sauce.

Step 4

To serve, spoon beef into taco shells, top with cheddar, beans, coriander leaves, jalapeno sauce and a good squeeze of lime juice. Enjoy