Shredded Beef Tortillas …

Shredded Beef Tortillas 001

Mexican food has always been a hit in my house. This recipe combines our love of Mexican flavours with the richness and melt-in-the-mouth tenderness that comes with any meat that is cooked in a slow cooker. Make sure you brown the meat first before throwing it into the slow cooker. Heat a large frypan, add a little oil and then brown the meat in batches. Be sure the pan is hot before adding the meat otherwise it will stew rather than brown. Brown the meat evenly and quickly and then add it to the slow cooker with the other ingredients. Turn the slow cooker on just before lunch and by dinnertime the beef will be ready. Serve with diced tomatoes, grated cheese, shredded lettuce, avocado and sour cream and you’ll have dinner served in no time at all.

I’ve used scotch fillet in this recipe, but a cheaper cut like blade steak will also give a great result. Also this quantity of meat gives me enough for dinner for 4 people and leftovers to make sandwiches for lunch the next day.

Shredded Beef Tortillas 002

Shredded Beef Tortillas 003

Shredded Beef Tortillas …
Ingredients …
  • 750g scotch fillet, chopped into large chunks
  • Oil for browning
  • 1 brown onion, chopped finely
  • 1 cup beef stock
  • 3 cloves fresh garlic, peeled and crushed
  • ½ small chilli, finely chopped with seeds removed
  • 2 tablespoons tomato paste
  • ½ tablespoon white vinegar
  • ½ tablespoon Worcestershire Sauce
  • ¼ teaspoon chilli powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cracked black peppercorns
  • Fresh coriander, chopped
  • Tortillas
  • tomatoes, diced
  • cheese, grated
  • lettuce, shredded
  • avocado, diced or mashed
  • sour cream
Method …
  1. Add oil to a pan and brown the meat quickly and evenly (making sure the pan is quite hot).
  2. Add browned beef, onion, beef stock, garlic, fresh chilli, tomato paste, white vinegar, Worcestershire Sauce and remaining dried spices to the slow cooker. Cook, covered on low for 6 hours.
  3. Remove the beef only from the cooker and shred the meat coarsely using two forks.
  4. Return the meat to the slow cooker and continue to cook, covered on low for a further 30 minutes.
  5. • Serve shredded beef on tortillas (draining if needed), sprinkle with fresh coriander. Add grated cheese, diced tomatoes, shredded lettuce, avocado and sour cream.

So tell me, what’s your favourite Mexican food?