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Slow-Cooked Adobo Beef Taco with Chilli Chocolate and Onion Crema
Slow-Cooked Adobo Beef Taco with Chilli Chocolate and Onion Crema – Recipe

The combination of Filipino and Mexican cuisines is bound to throw us a curveball or two, but this flavour-filled taco brings together the best of each country’s flavours in a single, richly rewarding dish. It’s a cross-cultural combination of spicy seasoning, tangy toppings and, thanks to the addition of grated chilli chocolate, a sweet note on which to finish.

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Ingredients per serve

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What you need

The combination of Filipino and Mexican cuisines is bound to throw us a curveball or two, but this flavour-filled taco brings together the best of each country’s flavours in a single, richly rewarding dish. It’s a cross-cultural combination of spicy seasoning, tangy toppings and, thanks to the addition of grated chilli chocolate, a sweet note on which to finish.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Beef

    • Heat a little oil in slow cooker on sear setting. Fry off onion and ¾ minced garlic. Add beef and cook, stirring, to seal all sides.
    • Add KNORR Italiana Pronto Napoli, KNORR Chinese Honey Soy Sauce, KNORR Chinese Mongolian Sauce, oyster sauce, KNORR Beef Booster, KNORR Rich Brown Gravy, brown sugar, star anise and dehydrated shiitake mushrooms, then stir.
    • Slow cook beef until fork tender, on low setting for 8 hours or high setting for 4 hours.
    • Remove meat and shred. Then return to the mix and stir.

  3. Topping

    • Spray eggplant with a little oil and roast in an oven at 200˚C until collapsed, around 30–40 minutes. Cool and scoop out flesh. Chop roughly.
    • In a medium-sized bowl, add diced tomato, onion and add yuzu juice. Add fine diced capsicum. Season with salt and pepper. Add the eggplant flesh and combine well. Add smoked paprika and stir through

  4. Spring Onion Crema

    • In a medium bowl, combine remaining ¼ of minced garlic, spring onions, HELLMANN'S Real Mayonnaise and KNORR Concentrated Liquid Stock.

  5. To Serve

    • Warm the soft flour tortillas, spoon beef on top then add smoky eggplant mix.
    • Grate chilli chocolate over the top.
    • Drizzle with spring onion crema and garnish with coriander sprigs and lime wedges.
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