Creepy Chipotle Pulled Beef Chilli and Ghostly Dippers
with Avocado, Charred Corn and Tomato Salad
Serve up a fright this Halloween with our fiendishly flavoursome recipes. Inspired by some of the world's most popular street food, this tasty Creepy Chipotle Pulled Beef Chilli and Ghostly Dippers is perfect for a casual sharing-style dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
280 grams
Slow Cooked Beef
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
160 grams
Sweetcorn
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 carton(s)
Black Beans
2 unit(s)
Medium Tomato
30 grams
Tomato Puree
20 grams
Chipotle Paste
10 grams
Beef Stock Paste
1 unit(s)
Avocado
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the beef from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.
When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Meanwhile, cut each tortilla in half and then cut each half into a ghost shape (use scissors if easier).
Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary. Season with salt and pepper. Set aside to bake later.
Next, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins.
Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
While your sweetcorn fries, peel and grate the garlic (or use a garlic press). Zest and halve the lime. Drain and rinse the black beans in a sieve.
Cut the tomato into 1cm chunks, then transfer to a medium bowl with the sugar and olive oil for the dressing (see pantry for both amounts).
Add a squeeze of half the lime juice and season with salt and pepper.
Once the corn has finished cooking, toss it through the tomatoes and dressing. Set aside.
Wipe out the pan used for the sweetcorn and return to a medium high heat with a drizzle of oil.
Once hot, add the black beans, tomato puree and garlic. Stir-fry for 1-2 mins, then add the sugar and water for the sauce (see pantry for both amounts).
Cook until thickened slightly, 2-3 mins, then stir through the chipotle paste, beef stock paste and butter (see pantry for amount) and remove from the heat.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Season with salt, pepper and a squeeze of lime juice.
When the beef has 7 mins left, bake your tortilla ghosts on the top shelf in the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.
Once your beef is cooked, remove from the oven, use two forks to shred the beef as finely as you can, discard any additional cooking juices, then add your shredded beef to your beans. Reheat the beans until everything's piping hot.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
To serve, spoon your chipotle beef chilli into a bowl, fan out your avocado slices on top, crumble over your Greek salad cheese and sprinkle over some lime zest.
Transfer your tomato and charred corn salad and ghost tortilla dippers to separate bowls and serve alongside.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
