Corned Beef Tacos

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Serves 20 · Ready in 200 min

Tim makes Corned Beef Tacos with a rich smoky mole style sauce, slow roasting corned beef in a chipotle, tomato, peanut butter and cocoa sauce until tender and sliceable. While it cooks, char corn on the grill and toss it through a crunchy slaw with cabbage, red onion, pickled jalapeños and coriander, all finished with a lime sour cream dressing. Slice the beef, load up warm corn tortillas, spoon over extra sauce and pile on the slaw for a big flavour taco feast.

Recipe

Serves 20 · Total 200m

Ingredients

For the Mole Sauce

• 1 brown onion, peeled and roughly chopped
• 4 cloves of garlic
• 100g chipotle in adobo sauce
• 1 tsp dried oregano
• 1 tsp cinnamon
• 1 tsp ground cumin
• 1 × 400g tin diced tomatoes
• 2 tbsp peanut butter
• 2 tbsp cocoa powder
• 1 tsp salt

Other

• 1.5kg piece of corned beef
• 20 corn tacos

Method

1. Preheat the oven to 160°C.Place all mole sauce ingredients into a food processor and blitz until smooth.
2. Place the corned beef in a roasting dish, pour the mole sauce over it, and rub to coat. Add enough water to the dish to just cover the bottom, then cover with a lid or foil and roast for 3 hours. Remove from the oven and let rest for 15 minutes.
3. While the corned beef is cooking, make the slaw. Heat a griddle pan over high heat, add the corn cobs and cook, turning occasionally, until charred on all sides. Let cool, then slice off the kernels.In a large bowl, add the dressing ingredients and stir to mix. Add the charred corn along with the remaining slaw ingredients and toss to coat.
4. Thinly slice the corned beef and serve on warm corn tortillas with extra mole sauce from the roasting dish, topped with the slaw.