By Philippe Laruelle


Serves 4


  • 50 g T55 white flour
  • 50 g cornflour
  • 80 g water
  • 3 cl peanut oil
  • 5 g fine salt

Barbacoa (pulled beef)

  • 1.2 kg chuck steak
  • 500 g Ketchup
  • 1 large red onion
  • 150 g honey
  • 15 g paprika
  • 20 cl meat jus or base
  • Oil
  • Salt and pepper (from the mill)
  • Optional : chilli paste or tabasco


  • 1 avocado
  • 1/2 bunch of fresh coriander
  • 1/2 red onion
  • 2 mini red peppers or fresh chilli
  • 1 lime


Make the tortillas:

Mix the flours and salt.

Boil the water and oil, and pour on the flours.

Knead to form a smooth and even dough.

Cover with a cloth and leave to rest for 30 mins at room temperature.

Divide into 4 equal pieces.

Roll out into even patties around 2mm thick.

 Cook in a hot pan (no fat) for around 1 min on each side. The tortillas should be golden on each side.

Move them to a plate and cover with another plate to stop them drying out. 


Make the barbacoa:

Finely chop the red onion and mix with the ketchup, paprika, honey, salt and pepper.

Season and colour the chuck steak on each side with a little oil.

Add the base (or jus) and the red onion mix.

Boil, cover and put in an oven at 150°C.

Cook for 3 to 5 hours depending on the meat’s quality and thickness.

Take out the meat and shred it while hot.

Reduce the sauce if necessary: it should be syrupy.

Add the chilli if desired.

Mix your meat and adjust the seasoning.



Peel and chop your avocado into chunks. Squeeze on a little lime juice.

Chop the red onion and coriander.

Cut the red peppers into thin slices.

Place all the elements on your tortillas, with lime quarters on top.

The result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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