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Corned Beef Tacos

Serves
20
Prep
20mins
Cook
3hrs
DIFFICULTY
medium
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
  • For the Slaw:
  • ½ small green cabbage, shredded
  • 1 small red onion, finely sliced
  • ¼ cup pickled jalapeños, chopped
  • 2 corn cobs, husk removed
  • 1 small bunch of coriander, chopped
  • Dressing:
  • ¼ cup sour cream
  • Juice of one lime
  • 1 tbsp honey
Method
  • Preheat the oven to 160°C. Place all mole sauce ingredients into a food processor and blitz until smooth.
  • 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.
  • 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.
  • Thinly slice the corned beef and serve on warm corn tortillas with extra mole sauce from the roasting dish, topped with the slaw.
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