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Slow cooked Mexican beef

Slow cooked Mexican beef
4.6 101 ratings
Prep. 20 min
Total 1 h 30 min
2 portions
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Ingredients

Mexican spice mix
  • cayenne pepper
    1 tsp
  • small dried chillies
    12
  • cumin seeds
    2 tbsp
  • dried oregano
    4 tbsp
  • smoked paprika
    2 tbsp
  • sweet paprika
    2 tbsp
  • dried bay leaves
    4
  • granulated garlic
    2 tbsp
  • ground cinnamon
    2 tbsp
Slow cooked beef
  • onion cut into quarters
    1
  • oil
    20 g
  • beef chuck steak cut into pieces (2 cm)
    350 g
  • Meat stock paste (see Tips)
    1 tsp
  • water
    110 g
  • pitted dates
    4
  • peanut butter
    1 tsp
Green chilli salsa
  • sesame seeds
    1 tsp
  • pepitas
    30 g
  • pecan nuts
    20 g
  • cumin seeds
    1 tsp
  • garlic clove
    1
  • spring onions/shallots white and green part, cut into pieces
    3
  • fresh green chilli deseeded if preferred and cut into halves
    ½ - 1
  • fresh coriander roots and stems included
    4 sprigs
  • lime zest only, no white pith
    ½
  • olive oil
    20 g
  • green capsicum deseeded and cut into pieces (approx. 250 g)
    1
  • jalapeño chilli cut into pieces
    1
  • ground black pepper
    1 pinch
  • lime juice (approx. 1 lime)
    20 g
  • cheddar cheese cut into pieces (3 cm)
    60 g
  • corn tortillas warmed
    4
  • sour cream to serve

Difficulty

medium

Nutrition per 1 portion

Protein 62 g
Calories 5448 kJ / 1297 kcal
Fat 89 g
Fibre 27.2 g
Carbohydrates 52 g

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