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Mexican Chilli Beef

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Mexican-Chilli-Beef

Recipe: Mexican Chilli Beef

Slow cooked smokey chilli beef, fresh zingy salsa, sour cream, cheese, guacamole and rice covered in tangy lime juice and washed down with a refreshing moreish salty dog beer cocktail – what more is there to say?

 

NOTE: The Chilli Beef can be frozen for up to 1 month

 

Mexican Chilli Beef

Serves 6 

800gm beef braising steak
Olive oil
2 onions, finely chopped
2 cloves garlic
1 tbsp chipotle paste
1 tbsp cumin
1 tbsp ground coriander
1 tsp cinnamon
1 tbsp smoked paprika
1 tbsp dried oregano
1 red chilli, minced
1 green chilli, minced
300ml beef stock
2 x 400gm tinned tomatoes
2 x 400gm cans pinto or kidney beans
Salt and freshly ground black pepper

Salsa:

1 cup tomatoes, chopped into small pieces
1 cup cucumber, chopped into small pieces
1 green chilli, minced
4 spring onions, chopped fine
Salt and freshly ground black pepper
Handful coriander, chopped
Juice of 1 lime
Good squeeze of lemon

Guacamole:

3 ripe avocados
1 green chilli
Small bunch coriander, chopped
1/2 lime, juice only
Squeeze lemon juice
Salt and freshly ground black pepper

Additional Ingredients:

Rice
Shredded Lettuce
Sour cream
Grated cheese
Chopped coriander

 

METHOD:

  1. Brown meat off in batches then remove and set aside.
  2. Next fry onions until soft. Add garlic, chipotle paste, cumin, ground coriander, cinnamon, smoked paprika and oregano, cook gently for 1 minute until spices are fragrant.
  3. Return beef to the pan along with the tomatoes, beef stock and red and green chilli. Bring to the boil then cover and simmer for approx. 2 hours, stirring occasionally and adding a splash of water if the sauce seems dry.
  4. For the salsa: Combine all ingredients and place in the fridge to chill.
  5. For the guacamole: Blend all ingredients briefly until smooth (alternatively if you prefer a chunkier version then beat with a fork). Place in the fridge to chill.
  6. Cook rice according to packet instructions.
  7. To finish chilli beef: Drain beans and rinse well. Add to the beef mixture, cover and simmer for a further 5 minutes. The beef should be soft and juicy and have broken down into shredded pieces. You can use a fork and knife to shred it more, working your way through the sauce and tearing larger pieces apart. Taste beef chilli and season accordingly.
  8. To plate: Arrange all elements neatly in a bowl or plate. Starting with rice then chilli beef, salsa, shredded lettuce, grated cheese, guacamole and sour cream and garnish with extra chopped coriander, cracked black pepper and a wedge of lime. Best eaten with a refreshing Salty Dog beer cocktail.

Mexican Chilli Beef

 

 

 

Justina Sullivan Photography is a blog dedicated to cooking, photography, discovering new ingredients, travel and restaurant reviews. All recipes are created and photographed by me, and I’ll also occasionally feature celebrated classics. I am always on the hunt to experience new cuisines, so you will find reviews for some of the best places to eat out and recommendations of ingredients I find along the way.

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