Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Rich, spiced shredded beef — Mexico.
Equipment: Large casserole with lid; blender
Measures and names
Ingredients
- 1 kg stewing beef or short rib, cut into large chunks
- 2 dried chillies (or 2 tsp chipotle paste)
- 1 onion, quartered
- 4 garlic cloves
- 1 tomato, quartered
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cinnamon stick
- 1 tbsp cider vinegar
- 600 ml beef stock
- 1 tbsp olive oil
- 10 g fresh coriander (cilantro), to serve
- 0.5 onion, finely diced, to serve
- 1 lime, in wedges, to serve
- salt
Method
- Heat the oil in a casserole and brown the beef in batches over a high heat. Remove.
- If using dried chillies, soak them in hot water for 10 minutes. Blend the chillies (or chipotle paste), onion, garlic, tomato, cumin, oregano and vinegar to a smooth paste.
- Fry the paste in the casserole for 3 minutes, stirring, until darkened and fragrant.
- Return the beef, add the stock and cinnamon, season, cover, and simmer very gently for 2 hours 30 minutes, until the beef shreds with a fork.
- Shred the beef into its broth, discard the cinnamon, and taste for seasoning.
- Serve in deep bowls with the rich consommé, topped with coriander, diced onion and a squeeze of lime — or spoon into crisp lettuce cups.
Swaps and tips
Serve as a rich stew, or in lettuce cups, rather than in tacos. The consommé-like broth is delicious to spoon up.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 51 g | 3 g | 1 g | 21 g | 405 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
