1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp smoked paprika
5 chipotle chillies (peppers) in adobo sauce
1½ cups beef stock
400g can chopped tomatoes
2 tbsp tomato paste
1kg skirt steak, cut into four pieces
439g can black beans (optional) drained, rinsed
Olive oil cooking spray
12 corn tortillas
250g shredded tasty cheese
Salsa picante (hot sauce), to serve
Sour cream, to serve
Green salsa verde
1 fresh jalapeño, seeded, thinly sliced
100g yellow teardrop tomatoes
½ small onion, roughly chopped
1 garlic clove, thinly sliced
2 tsp lime juice
2 tbsp olive oil
1 cup coriander leaves
Heat oil in a large, deep heavy-based pot over a medium heat. Add onion, garlic, cumin and paprika. Cook, stirring for 5 minutes until soft. Finely chop chipotle chillies and add to pot with 2 tablespoon of the adobo sauce from can. Add stock, tomatoes, and paste and stir until combined.
Add meat and stir. Bring to a simmer. Cover and simmer on medium-low heat for 2 hours or until meat can be easily pulled apart. Lift meat from pot and transfer to a large plate.
Continue simmering sauce, uncovered, for 15 minutes until thickened. While liquid is simmering, pull meat with two forks until shredded. Return meat to pot with sauce, add beans and stir until combined. Simmer for 5 minutes. Remove from the heat.
To make green salsa; put all ingredients in a food processor and process until mixture forms a pesto like sauce.
Spray a large non-stick frying pan with oil and put over a medium-high heat. Spread 6 tortillas with ½ cup of the shredded meat mixture and top each with ¼ cup cheese. Top with remaining tortillas and spray with more oil.
Cook tortillas in pan for 2-3 minutes each side or until golden and crisp. Cut into wedges and serve with green salsa, salsa picante and sour cream.