Total time: 2hr 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 509 Kcal, 40g Protein, 49g Carbohydrates, 15g Fat


  • oil for frying
  • 600 g beef ragout, diced
  • 30 g blend of Mexican spices (e.g. Old El Paso)
  • 1 onions, roughly chopped
  • 1 dl red wine
  • 150 g carrots, coarsely grated
  • 1 dl water
  • 8 wheat tortillas (e.g. Old El Paso)

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  • Heat a little oil in a frying pan. Season the meat and brown it in batches for approx. 5 mins. each, remove the meat from the pan and reduce the heat.
  • Briefly sauté the onion and carrots. Pour in the wine, reduce by half. Add the water, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise on a low heat for approx. 2 hrs. Shred the meat with a fork, simmer (uncovered) for a further 20 mins.
  • Prepare the tortillas according to the packet instructions, serve with the meat filling.
  • Serve with:

    Cheddar cheese, tomatoes, Old El Paso Guacamole, Old El Paso Chunky Dip Sauce

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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