The perfect dump and go recipe, no need to brown any ingredients off just let you slow cooker do all the hard work and bring the flavours of Mexico to your family's dinner table!
You can decide what you want to do with this delicious pulled beef, whether you enjoy it over some rice with a zingy guacamole, chucked over some nachos on a Saturday night in front or a movie or my favourite inside a bulging burrito!! 🌯
Prep time 15 mins
Cooking time 5-6hrs
550g braising steak, I like to find a whole piece and cut in to big chunks
Salt & Pepper
1 onion, sliced
2 celery stalks, sliced or diced
1 red pepper, cored and roughly diced
3 garlic cloves, peeled and roughly chopped
1tbsp smoked paprika
1.5tsp of either hot or mild chilli powder, depending on spice tolerance
2tbsp dried oregano
1tbsp ground coriander
1tsp dried cumin
1tsp ground cinnamon
200ml passata
250ml beef stock, enough so that the chicken is covered
Juice of 1 lime
200ml orange juice
Freshly chopped coriander, a large handful
Season the diced beef all over with salt and pepper and pop in to your slow cooker.
Add all of the other ingredients and leave to cook in your slow cooker for 5hours or low or 3hours on high. (Cooking time may vary slightly depending on how big your chunks of steak are.
After the suggested cooking time your beef should be soft and falling apart. Remove it from the slow cooker and shred it with two forks. (Try not to eat too much of it😉)
Now its entirely up to you you can leave the sauce chunky but I prefer to use a stick blender and blend the sauce until its smooth, you may need to remove it from your slow cooker to do so in case you damage the slow cooker with the stick blender, to be safe I carefully transfer the sauce in to a stainless steel sauce pan and do this.
Once the sauce is smooth if you chose to blend it then add the shredded meat back in and cook on high until it has reduced and thickened.
Have a taste and adjust the seasoning if required, you may want to add more salt or even lime juice.
Your Mexican pulled beef is now ready to enjoy any way you like!! (Serving suggestions below)
Serve on a jacket potato or steamed long grain rice....maybe in a burrito or on laded nachos, don't forget the zingy guacamole.
Tip-
If you don't have time to thicken the chilli, mix 2tbsp cornflour with 1.5tbsp water, mix well and then pour in to your sauce.
