Mexican Street Food

Fiery Three Bean Tacos

Mix 1 part guacamole with 1 part vegan mayonnaise. Using a small soup bowl cut 3-4 tacos from each tortilla wrap and warm slightly. Fill with rocket leaves, fiery three bean filling, top with guacamole mayo and sprinkle with crushed chillies and chopped coriander.

Mexican Chicken Tacos

Using a small soup bowl cut 3-4 tacos from each tortilla wrap and warm slightly. Fill with rocket leaves, Mexican chicken filling, top with diced avocado and sliced red chilli. Serve with wedges of lime

Birria Beef

Cook the beef - Heat oil in a large, heavy- based, ovenproof saucepan over a medium-high heat and brown the bavette steak all over. Set aside. Heat a frying pan over a medium heat and toast the green, red and scotch bonnet chillies for 2 mins, making sure not to burn them. Transfer to a lidded saucepan with the tomatoes, onion and peeled garlic. Add water, cover, bring to the boil, then reduce the heat to a simmer and cook for 5 mins. Turn the heat off and set aside to cool. Transfer the tomatoes, onion and chillies to a blender, reserving the cooking liquor. Add the spices, vinegar and 2 tbsp of the cooking liquor to the blender, then blend until smooth. Heat the oven to 140C/120C fan/gas 1. Put the meat back over a medium heat, then add the salt and bay leaves. Pass the blended chilli sauce through a sieve into the pan to ensure it’s silky smooth. Pour in some more water and the remaining cooking liquor. Cover and place in the oven for 3 hrs until the meat is tender and falling apart. Remove the meat from the broth using a slotted spoon, transfer to a board and shred using two forks. Reserve the broth

Assemble - Using a small soup bowl cut 3-4 tacos from each tortilla wrap and warm slightly. Fill with rocket leaves and beef. Pour a little bit of broth over the meat, add a squeeze of lime and garnish with sliced jalapenos. Serve with more broth on the side