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Slow-cooked Mexican Beef with Guacamole and Lime Crema

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Ingredients Method Notes

Ingredients
  

  • 2 tbs Olive oil
  • 1.5 kg Chuck steak Cubes
  • 3 Garlic cloves
  • 1 Onion Chopped
  • 2 Jalapenos Seeds removed, chopped
  • 600 ml Passata
  • 1 tsp Chilli powder
  • 1 tbs Ground cumin
  • 3 Bay leaves
  • 1 tbs Worcestershire sauce
  • 1 tbs Red wine vinegar
  • 2 cups Beef stock
  • 1/4 cup Tequila
  • 400 g Can of red kidney beans Rinsed and drained
  • 300 ml Sour cream
  • 1 tbs Lime zest
  • Flour totillas Warmed
  • Coriander leaves To serve
  • 1/4 cup Coriander Finely chopped
  • 1 Lime Juiced
  • 1 Long red chilli Seeds removed and chopped
  • 1 tsp Ground cumin

Method
 

  1. Preheat the oven to 160 degrees C.Heat the oil in a casserole or large ovenproof saucepan over medium-high heat. Cook beef, in batches, until browned all over. Transfer to a plate. Add garlic, onion and jalapenos to the casserole and cook, stirring, for 2-3 mins until softened but not browned. Return beef to the casserole with the Passata, cilli powder, cumin, bay leaves, Worcestershire, vinegar, stock and tequila. Cover with a round of baking paper, then a lid and transfer to the oven for 3 hours or until the beef is meltingly tender . Fifteen minutes before the beef is ready to serve, add kidney beans and return to the oven to heat through.Serve beef with warmed tortillas, guac and lime crema, topped with coriander.
  2. Scoop out the avocado flesh add the remaining ingredients and mash well with a fork. Season with salt then cover with plastic wrap and refrigerate until needed.
  3. Combine sour cream with the lime zest.

Notes

Source: Delicious "Love to Eat" pg. 192