Mexican Pulled Beef
I am in love with this recipe! A big family favorite as we all love the mexican flavors at the moment. Cook this in bulk and make different meals out of it. If you love Guzman and Gomez Beef tacos then this is right up your alley. A big secret the Mexicans have kept is CHIPOTLE! I make a hot sauce to serve with mexican dishes using the chipotle and habonero chillis and you think your at the resturant!
The meat itself is a great base to use in nachos, burritos and salads. Do not cook this if you are after a fast meal. Its best made with meats that need a long cooking time so get out the slow cooker! I haven't specified which cut of beef to use. I mostly use a piece of top side because its cheap and lean. Other cuts that would be suitable are chuck, skirt, rump or gravy beef. The bean content is also up to you. Beans are a great budget friendly alternative to extend the dish and cut costs. There is also nothing to stop you doing this veterinarian. Simply use a mix of beans or legumes (black, kidney, butter, cannellini, lentils, chickpeas) and zucchini. I do this for a quick meal, its great on salad leaves or spinach with an egg on top for breaky or a light lunch.
- Beef - About 1 kg
- Garlic cloves - 3 lg
- Lemon Juice - 1/4 cup (1 to 2)
- Fresh coriander roots - 1 bunch roots
- Fresh long red chilli - 1
- Diced can tomato - 2 cans
- Black/kidney beans - 1/2 to full can
- Dried oregano - 2 tbsps
- Beef stock - 1 cup
- Paprika - 2 tbsps
- All spice - 1 1/2 tsps
- Ground coriander - 2 tbsps
- Cayannne pepper - 1 tsp
- Ground cummin - 1 tsp
- Plain/wholemeal flour - 1/4 cup
- Olive oil - About 1/4 cup
- To serve
- Fresh coriander - As much as you like
- Sour cream/yogurt - As much as you like
- Chipotle paste - 2 tbsp
- Prepare all ingredients. Crush garlic. Remove 1 or 2 outer stalks off the coriander roots wash really well to ensure there is soil, slice very finely. Remove seeds from your chill and finely slice. Peel and dice brown onion finely. Juice your lemon. Wash the brine off the beans and open your tins of tomato.
- Combine all dry spices, not flour. Cut meat into a few chunks, using 1/2 the spice mix rub it into the meat. I normally cut meat into 6 or 7 even pieces. My thought is the flavor penetrates the flesh better. See if you can find the grain of the meat and cut it so that the grain is on the end of each cut, not running length ways as this will be the length when you shred and it helps with tenderness.
- Heat you pan to a med to high heat, around 7, add olive oil to cover base (try not to use all 1/4 cup) and seal off all side of the meat. Once you have done this place meat straight into your slow cooker or casserole crock pot. Dont not wash the fry pan!
- Add onion, garlic, chilli and coriander roots to pan and cook for a few minutes. You may need to reduce heat a little, around 5 med, as we are trying to keep this as low in fat as possible, may need to add the rest of the oil if you havent used it all. Once the onion it becoming transparent add flour and spices. Stir around to cook it off a little, about 30 seconds.
- Add remaining wet ingredients starting with your can tomatoes, lemon juice and finally the beef stock. Here is where if you have the Chipotle you add it. I think it adds depth and true authentic mexican smokey earthy flavor. Found in mexican section at the supermarket, Chipotle in adobo sauce the jar has yellow lid and writing on deep red lable. Find it, you will love it.
- Once liquid is simmering pour over meat and set your slow cooker to 6 hrs or alternatively put foil over casserole crock pot then put the lid on to stop the juices escaping. Bake on a low temperature, 160 degrees for 4 to 6 hrs. Check and turn meat every hr or 2. Taste occasionally to see if there is enough seasoning for you. Meat is ready when you press on it and you see it separating. Is your mouth watering!! When you see this leave the lid off if the sauce it watery to reduce and thicken. Basically you can never over cook this meal.
- Is the meat easy to separate? If yes its ready. Topside will take the longest as its got the lease amount of fat and sinew. So lets talk serving! First time I cook this i serve it with brown rice, puffed tortillas, (tortillas baked straight on wire racks at 180 degrees till they puff up, takes about 3 mins) or if your clean eating like me toasted wholemeal Lebanese flat bread, Terrys fabulous salsa (see Nellers nachos), sour cream or for me natural no fat yogurt, shredded coriander and of course my Habonero chipotle sauce (see recipe in condiments).
Other serving suggestions.
Barrito. Heat a large tortilla for 20 seconds in the microwave. Add bed of rice (I like a mixed trio of brown, wild and basmati), mexican beef, your choice of sauces and filling. We usually stick to graces guacamole, my chilli sauce and Terrys salsa. For that takeaway feel wrap the bottom in foil to hold it all together!
Barrito bowl has a bed of lettuce, some grated tasty cheese, your amazing beef topped with shredded coriander, diced tomato, red onion and Graces guacamole or sour cream. If you like spice then my chilli sauce! Why not a few sneaky corn chip on the side.
Nachos!! Bed of corn chips, I love mission at the moment, and as above.
Simple Salad. Bed mixed lettuce, finely sliced onion, 4 to 6 cherry tomatoes halved, 1/4 Lebanese cucumber, this beautiful beef mix warmed up topped with some fresh coriander, tbsp of yogurt and some my spicy sauce is a perfect lunch or light meal especially if your clean eating.
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