Name: Beetroot-and-green harissa terrine
Prep time: PTM
Cook time: PTM
Yield: 12 servings
Cuisine: Starters & Light meals
Ingredients: For the green harissa: ,capers 2T,salt 1t,ground cumin, toasted 1t,ground fennel, toasted 1t,fresh coriander 15g,Italian parsley 15g,olive oil 2T,ice cube 1,water 3T,For the cheese dip: ,tub Woolworths smooth low-fat cottage cheese 1 x 250g,Woolworths full-fat cream cheese 1 x 250 g,jar Woolworths pickled beetroot, drained and thinly sliced 1 x 385g

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Birria-inspired oxtail tacos

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

3 T canola oil
1 onion, halved and sliced, plus extra for serving
4 bay leaves
1 t smoked chilli flakes
sea salt and freshly ground black pepper, to taste
4 cloves garlic, grated
1 T ground cumin
2 t dried oregano
3 T tomato paste
6 Woolworths chipotle peppers in adobo sauce
2 T brown sugar
1 litre water
1 kg leftover oxtail, shredded
6 white tortilla wraps
350 g mozzarella, grated
1 green jalapeño, thinly sliced
2 limes, cut into wedges

Method

1. Heat the oil in a saucepan over a medium heat. Add the onion, bay leaves, chilli flakes, salt and pepper. Cook until the onions are soft and slightly caramelised, then add the garlic and cook for a further minute.

2. Add the cumin and oregano and cook for a minute, then add the tomato paste, chipotle peppers, some of adobo sauce and the sugar and stir. Add the water.

3. Bring to a simmer, then allow to reduce for 15 minutes. Remove 2 cups and place in a smaller saucepan. Add the shredded oxtail to the remaining sauce and heat through for 15 minutes.

4. Heat a nonstick pan over a medium heat. Dip a tortilla in the reserved sauce, then place it in the pan. Add some of the oxtail mixture and mozzarella. Fold the tortilla over to form a semi-circle, then cook until the cheese has melted. Repeat with the remaining wraps.

5. If the tacos have cooled too much, place them in the oven at 200°C to reheat.

6. Reheat the remaining reserved sauce, remove from the heat and add the remaining onion and jalapeño. Serve the tacos with the sauce and a squeeze of lime.

This was made with leftover from Clem's triple-cooked oxtail. Find the recipe here.

Find more Christmas recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Beetroot-and-green harissa terrine

Buttermilk fried cauliflower

Phyllo pastry dippers

Confit garlic-and-tomato dip

Loaded hummus with crunchy chickpeas

5-minute DIY trout pâté

Pull-apart buns with baked cheese dip

Whipped ricotta with salsa macha

Grapefruit paloma

Rose champagne float

Big-batch martini