La Banderita Beef Rib Taquitos | Justine Schofield Recipe

Ingredients

• 16 x La Banderita flour Street Tacos
• 6 meaty beef short ribs (about 350g each)
• 1 onion, chopped
• 1/2 cup soy sauce
• 1/2 cup agave syrup
• 500ml (2 cups) beef or chicken stock
• 330ml dark ale
• 1 small Spanish onion, finely sliced
• 1 tbs. white vinegar
• Fresh grated Manchego, to serve
• Olive oil, for shallow frying
• 4 coriander sprigs, leaves picked, stalks and roots plus an extra 4 for the ribs
• 1 avocado
• 1 long green chilli
• 2 small canned tomatillos (optional)
• Juice and zest 1 lime
• Salt