Slow cooked Mexican beef
TM6 TM5 TM31

Slow cooked Mexican beef

4.7 (46 ratings)

Ingredients

Mexican spice mix

  • 1 tsp cayenne pepper
  • 12 small dried chillies
  • 2 tbsp cumin seeds
  • 4 tbsp dried oregano
  • 2 tbsp smoked paprika
  • 2 tbsp sweet paprika
  • 4 dried bay leaves
  • 2 tbsp granulated garlic
  • 2 tbsp ground cinnamon

Slow cooked beef

  • 1 onion, cut into quarters
  • 20 g oil
  • 350 g beef chuck steak, cut into pieces (2 cm)
  • 1 tsp Meat stock paste (see Tips)
  • 110 g water
  • 4 pitted dates
  • 1 tsp peanut butter

Green chilli salsa

  • 1 tsp sesame seeds
  • 30 g pepitas
  • 20 g pecan nuts
  • 1 tsp cumin seeds
  • 1 garlic clove
  • 3 spring onions/shallots, white and green part, cut into pieces
  • ½ - 1 fresh green chilli, deseeded if preferred and cut into halves
  • 4 sprigs fresh coriander, roots and stems included
  • ½ lime, zest only, no white pith
  • 20 g olive oil
  • 1 green capsicum, deseeded and cut into pieces (approx. 250 g)
  • 1 jalapeño chilli, cut into pieces
  • 1 pinch ground black pepper
  • 20 g lime juice (approx. 1 lime)
  • 60 g cheddar cheese, cut into pieces (3 cm)
  • 4 corn tortillas, warmed
  • sour cream, to serve

Nutrition
per 1 portion
Calories
5448 kJ / 1297 kcal
Protein
62 g
Carbohydrates
52 g
Fat
89 g
Fibre
27.2 g

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