Corned Beef Tacos

Serves make approx 20 tacos

Time 3 hours 20 minutes

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.