The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 onion
- 4 garlic clove
- 200g seasonal mixed tomatoes
-
9 nagual tortillas(Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 50g honey
- 2 unwaxed lime
- 240g Tenderstem broccoli
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
-
2 tbsp chipotle chilli paste(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 cucumber
- 4 tbsp tomato purée
- 1 handful of fresh coriander
-
550g 8 hour slow cooked beef(beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 707Kcal |
| 508kJ | 2958kJ | |
| Fat | 3.7g | 22g |
| of which saturates | 1.0g | 5.6g |
| Carbohydrates | 14g | 82g |
| of which sugars | 3.6g | 21g |
| Protein | 7.2g | 42g |
| Salt | 0.62g | 3.6g |
| Fibre | 2.7g | 16g |
High protein
1/3 daily fibre
5 plants
Low sat fat
Wahaca’s Slow-cooked Beef Barbacoa Tacos with Salsa Fresca
Melt-in-the-mouth tender. We’ve got slow-cooked British beef tacos – sizzled with smoky, chilli chipotle and garlic. Cool things down with creamy cucumber yoghurt and salsa fresca, then get stuck in. It’s a Mindful Chef x Wahaca taco party!
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Finely chop or grate the garlic. Place the beef, chipotle paste, tomato puree, honey and half the garlic into a small saucepan with 150ml water. Simmer for 15-20 mins, until the sauce has reduced. As it warms, break up the beef with a wooden spoon, until shredded. Season well with sea salt and black pepper.
- In the meantime, trim the broccoli. Place on a lined baking tray, toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 10-12 mins, until golden and cooked.
- Make the salsa; finely dice the tomatoes and onion. Roughly chop the coriander. Zest and halve the limes. Put the tomatoes, onion and half the coriander into a small mixing bowl. Squeeze in the juice from 1 lime, add 1 tbsp olive oil and season to taste with sea salt and black pepper.
- Make the cucumber yoghurt; coarsely grate the cucumber (discarding seeds), squeeze out any water, then put into a small bowl. Add the yoghurt, remaining coriander, lime zest (to taste) and a good pinch of salt.
- Heat a large frying pan on a high heat. Add 3 tacos to the pan and cook for 30 seconds per side. Remove and keep warm in a clean tea towel. Repeat with the remaining tacos (3 per person).
- Once roasted, toss the broccoli in the juice from the remaining lime, the remaining garlic and 2 tsp olive oil. Serve the tacos on plates, loaded with the chipotle beef, yoghurt and salsa. Serve the broccoli on the side.
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