Slow cooked Mexican beef

Slow cooked Mexican beef

4.6 101 rating

Przygotowanie 20 min

Czas całkowity 1 godz. 30 min

2 portions

Składniki

Mexican spice mix

cayenne pepper
1 tsp
small dried chillies
12
cumin seeds
2 tbsp
dried oregano
4 tbsp
smoked paprika
2 tbsp
sweet paprika
2 tbsp
dried bay leaves
4
granulated garlic
2 tbsp
ground cinnamon
2 tbsp

Slow cooked beef

onion cut into quarters
1
oil
20 g
beef chuck steak cut into pieces (2 cm)
350 g
Meat stock paste (see Tips)
1 tsp
water
110 g
pitted dates
4
peanut butter
1 tsp

Green chilli salsa

sesame seeds
1 tsp
pepitas
30 g
pecan nuts
20 g
cumin seeds
1 tsp
garlic clove
1
spring onions/shallots white and green part, cut into pieces
3
fresh green chilli deseeded if preferred and cut into halves
½ - 1
fresh coriander roots and stems included
4 sprigs
lime zest only, no white pith
½
olive oil
20 g
green capsicum deseeded and cut into pieces (approx. 250 g)
1
jalapeño chilli cut into pieces
1
ground black pepper
1 pinch
lime juice (approx. 1 lime)
20 g
cheddar cheese cut into pieces (3 cm)
60 g
corn tortillas warmed
4
sour cream to serve

Poziom trudności

średni

Wartości odżywcze na 1 portion

Białko 62 g

Kalorie 5448 kJ / 1297 kcal

Tłuszcz 89 g

Błonnik 27.2 g

Węglowodany 52 g

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