Shredded beef tacos recipe

These authentic beef tacos are easy to make but packed full of fragrance and spice. Let your guests roll their own at the table

Serves 4

• 500g braising or flank steak
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, finely chopped
• 4 tomatoes, finely chopped
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 green jalapeño chilli, deseeded and finely chopped
• 1 tbsp white wine vinegar or cider vinegar
• 1 tbsp tomato purée
• Pinch of sugar
• 8 small flour tortillas, grilled (optional)
• 200ml soured cream
• 1 small cos lettuce, finely sliced
• 4 radishes, finely sliced
• 75g feta cheese
• Sea salt and freshly ground black pepper

1. 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.

2. 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 onion is lovely and golden. Add the tomatoes, oregano, thyme, green jalapeño chilli, vinegar, tomato purée and sugar and season with a really good pinch of salt and pepper. Reduce the heat to low, cover and cook for 20 minutes, then remove the lid and cook, stirring occasionally, for a further 10 minutes, or until the mixture gets really thick.

3. Flake the cooked beef into small pieces and add to the pan with the tomato sauce. Mix well, turn the heat up to medium and cook for 3–4 minutes, or until the beef is hot all the way through.

4. To assemble the tacos, place a good tablespoonful of beef into the centre of each tortilla with a generous dollop of soured cream. Scatter over some lettuce, radish and feta. Roll up or leave open, as liked, and serve immediately.