Corn tacos with braised shredded beef and Morbier AOP
Difficulty level: easy
Servings 4 people
Ingredients
- 600 g beef chuck
- 1 onion YELLOW
- 2 pods garlic
- 15 cl of wine red
- 30 cl beef stock
- 1 c. tbsp tomato paste
- 2 c. tbsp olive oil
- 1 c. coffee cumin ground
- Salt
- Pepper of the mill
- 8 small tortillas corn
- 150 g from Morbier PDO
- 1 onion red
- ½ bunch coriander fresh
- 1 lemon Green
Instructions
-
Heat the oil in a casserole dish and brown the beef.
-
Add the yellow onion, garlic, cumin and tomato paste. Deglaze with red wine, pour in the beef stock and simmer covered for 2 1/2 hours.
-
Shred the meat. Reduce the cooking liquid until it is syrupy, then mix in the beef.
-
Heat the tortillas for 30 seconds per side in the pan.
-
Spread the Morbier over the hot tortillas, add the shredded beef, red onion and coriander.
-
Serve immediately with the lime.
© Morbier AOP
