Beef and Cheese Tacos

These are an interpretation of quesobirria beef tacos, but far plainer to be more appealing to people who prefer milder tastes.

Ingredients

• 400g brisket, cooked sous-vide at 57 degrees celsisu for 24 hours, cut into thin strips (keep the juice from the sous-vide bag for a dipping sauce)
• 1 tbsp Henderson's relish
• 1 tbsp light soy sauce
• 12 soft corn tacos
• 250g grated mozzarella

Method

1. Drain the cooking liquid from the sous-vide bag and add to a saucepan with the Henderson's and soy sauce.
2. Heat over a low heat to bring the liquid up to temperature - if it starts to simmer then turn the heat down.
3. Once you've finished chopping the beef into thin strips (including the fat), heat a large giddle over a medium heat (I used an electric griddle and had to do the tacos in two stages).
4. Place the tacos on the pre-heated griddle without any oil and let the side warm for 2 minutes.
5. Flip over and top each taco with a small handful of grated mozzarella over all of the taco.
6. Once they are all topped with the mozzarella, add just enough of the beef to half of each taco.
7. By now the cheese should have melted nicely, if not then wait for a minute or two more and then fold over the half of the taco without meat on it so that they make a U-shape with the meat and cheese inside.
8. Cook for another couple of minutes until it starts to sizzle and then flip ove and repeat (I cheated here and converted my electric griddle back into a sandwich press to cook both sides at the same time).
9. Transfer the tacos to plates (3 per person) with a small dish with the warmed dipping sauce in it.
10. Enjoy with tomato salsa and perhaps a fennel and apple slaw.

Serves 4.