INGREDIENTS
Olive oil spray
800 g
beef shin, fat trimmed, cut into roughly 4cm pieces
1
onion, sliced
3 cloves
garlic, finely chopped
1 tsp
chipotle chilli flakes
2 tsp
ground cumin
2 tsp
smoked paprika
400 g
can chopped tomatoes
300 milliliters
ale
250 milliliters
beef stock, made with ½ stock cube
400 g
can kidney beans, drained and rinsed
2
red peppers, diced
1 tsp
dried mixed herbs
1
bay leaf
1/2 tbsp
tomato puree
2
tortilla wraps
1/4 tsp
smoked paprika
2
jalapeño chilies, thinly sliced
2 tbsp
coriander leaves, roughly chopped
2 tbsp
low-fat soured cream