DISHPATCH FROM WAITROSE Beef Short Rib Instructions

TACO EXPRESS: BEEF SHORT RIB

by El Pastor

Beef Short Rib with heritage blue corn tortillas, pickled red onions & salsa la maya

Add-ons:
Guacamole, totopos
Margarita (500ml)

COOKING INSTRUCTIONS

COOKING TIME: 30 MINUTES
SERVES: 2 ­

IN THE BOX: Short rib in pasilla sauce (celery, sulphites)
Tortillas
Pickled red onions (sulphites)
Short rib rub (celery, sulphites)
Salsa La Maya (sulphites)
Coriander
Limes

Add-on: x4 margaritas (alcohol)
Add-on: Guacamole, to topos

Remove all items from the fridge and bring them all up to room temperature.

Preheat the oven to 210°C/190°C fan/gas mark 6.

ADD-ON MARGARITAS

1. Fill four glasses with ice cubes and divide the margarita mix between them, garnishing with a lime wedge. Salud!

ADD-ON GUACAMOLE & TOTOPOS

1. Spoon the guacamole into a bowl and serve with the totopos.

BEEF SHORT RIB WITH CORN TORTILLAS AND REFRITOS

1. Tip the short rib and pastilla sauce onto an oven tray. Cover with tin foil and cook in the oven for 30 minutes.
2. Dry-fry the tortillas one at a time over a medium heat for 30 seconds on each side. Alternatively, place on a microwavable plate and cover with a damp paper towel. Microwave on medium in 30-second bursts until warm through. Stack the tortillas and cover to keep warm.
3. Warm a serving plate in the oven for a few minutes, then transfer the short rib to the plate. Arrange the pickled onions, rub, coriander, salsa and limes (in wedges) around the plate so you and your amigo can help yourselves.
4. To serve, use two forks to pull the short rib apart, mixing the sauce through evenly. Build your tacos by filling each tortilla with some short rib and all the tasty toppings.

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ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE & USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival. Use by: Day Month Year

  RECYCLING
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INGREDIENTS & ALLERGENS

Beef short rib: beef short rib, chicken stock (celery, sulphites), garlic, onions, pasilla chilli, tomatoes, dried chilli. Pickled red onions: caster sugar, lime juice, red onions, white wine (alcohol), vinegar (sulphites). Salsa la Maya: agave syrup, cider vinegar (sulphites), cumin, garlic, habanero, onion, pineapple juice. Tortillas: corn masa. Short rib rub: Muscovado sugar, coriander, cumin, fennel, garlic, oregano, paprika, pepper, chicken stock (celery, sulphites), garlic, onion, pasilla chilli, tomatoes, dried chilli. Coriander. Lime. Add-on: Guacamole, totopos: avocado, lime, coriander, tomatoes, onion, corn masa. Add-on: Margaritas: tequila (alcohol), lime juice, cointreau sugar syrup (alcohol).