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Mexican Beef Sandwich

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Try this Mexican twist on a sandwich – with delicious Scotch Beef PGI and cornbread for something a bit different.

How to cook & Ingredients

30 minutes
45 - 55 minutes
Serves 4

Ingredients 

FOR THE CORNBREAD:

250 g yellow cornmeal

85 g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

2 tbsp caster sugar

1 tsp fine sea salt

100 g mature cheddar, grated

2 medium eggs, beaten

250 ml milk

125 ml vegetable oil (sunflower)

3 spring onions, finely chopped

1 medium green chilli, seeded and finely chopped

1 tsp crushed chilli flakes

FOR THE TOPPING:

8 slices cold roast Scotch Beef PGI, shredded into strips

Handful of shredded lettuce

1 ripe avocado, peeled and diced

A little zest and the juice of half a lemon

1 tsp finely chopped red chilli or a dash of hot pepper sauce

Salt and black pepper

4 tsp soured cream

4 tsp chilli and tomato jam

Cooking Method

  • Preheat the oven to 190C and grease a 1 litre loaf tin.

    1
  • To make the cornbread, mix together all the dry ingredients and the grated cheese in a large bowl and make a well in the centre.

    2
  • Lightly whisk together the eggs, milk and oil then stir in the onions and chillies.

    3
  • Pour the egg mixture into the dry ingredients and mix lightly with a spoon then pour into the loaf tin. Bake in the oven for about 45-55 minutes until well risen, firm to the touch, crunchy and golden brown. Cool a little in the tin for about 10 minutes then transfer to a cooling rack until cold. (It is delicious to eat when warm but will cut more easily when cold).

    4
  • Toss the avocado with the lemon zest, juice, chilli and season to taste.

    5
  • Heat a griddle pan and toast the cornbread slices until golden brown and crisp.

    6
  • Start with a layer of shredded lettuce, then beef, a pinch of salt, avocado mixture, soured cream and chilli jam. If that is not enough chilli for you, top the whole thing with a preserved jalapeno chilli. Eat with a knife and fork!

    7
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