Name: Slow-cooked Mexican beef with soft tortillas and fresh tomato salsa
Cook time: 150 min
Total time: 150 min
Ingredients: 1 tablespoon olive oil; 600 gram Quality Mark steak, cut into 10cm pieces; 1 onion, peeled and finely chopped; 2 clove garlic crushed; 2 tablespoon mild Mexican seasoning (see recipe tip); 400 gram bottle tomato passata, or 400g can crushed and sieved tomatoes; 1 cup water; Fresh tomato salsa; 2 tomatoes, chopped; 1 shallot, finely chopped; 2 tablespoon lime juice; 2 tablespoon chopped fresh coriander; To serve; 12 warmed soft tortillas, preferably corn; selection of sliced avocado, shredded lettuce, light sour cream, coriander sprigs

Slow-cooked Mexican beef with soft tortillas and fresh tomato salsa

This slow-cooked Mexican beef recipe creates a tender, gently-spiced dish that's great served with soft tortillas and a fresh homemade tomato salsa

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Makes 12

Cook

2H 30M

This recipe first appeared in Food magazine.

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Ingredients

1 tablespoon olive oil

600 gram Quality Mark steak, cut into 10cm pieces

1 onion, peeled and finely chopped

2 clove garlic crushed

2 tablespoon mild Mexican seasoning (see recipe tip)

400 gram bottle tomato passata, or 400g can crushed and sieved tomatoes

1 cup water

Fresh tomato salsa

2 tomatoes, chopped

1 shallot, finely chopped

2 tablespoon lime juice

2 tablespoon chopped fresh coriander

To serve

12 warmed soft tortillas, preferably corn

selection of sliced avocado, shredded lettuce, light sour cream, coriander sprigs

Method

1.Heat the oil in a flameproof casserole dish over a high heat. Cook the beef for 3 minutes on each side, or until it is well browned. Transfer the beef to a plate.

2.Reduce the heat to medium-low. Add the onion and cook it for 3-4 minutes. Add the garlic and cook the mixture for a further minute. Add the Mexican seasoning and cook, stirring, for 30 seconds, or until it is aromatic.

3.Add the tomato passata or crushed tomatoes and water. Bring to the boil, then reduce the heat to low. Cover and simmer for 2 hours until the beef is almost tender. Stir occasionally. Remove the lid and cook for a further 30 minutes until the liquid is reduced and the beef is very tender.

4.Meanwhile, to prepare the salsa, combine all the ingredients in a small bowl.

5.Transfer the beef to a board and use 2 forks to shred it. Serve the beef with the warmed tortillas, the salsa and your choice of fillings.

We used Tio Pablo Mexican Seasoning, which is a mild seasoning with hints of orange, dried plum and cinnamon, but you can use the Mexican seasoning of your choice in this recipe. – For an extra kick and delicious smoky flavour, add 1 finely chopped chipotle pepper in adobo sauce when adding the passata. These are available in 100g cans in the Mexican foods section.

Note

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Ingredients

Method

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