COOKBOOK: Super Food Ideas - March 2011
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This is a great Mexican dish for a cold winter’s day. You can make it as hot & spicy as you want to, just be sure to be considerate for all others who will be eating the same dish.
Or, as a friend of mine would do, keep a side dish of the ‘spicy stuff’ for those who would like to add more to it!
RECIPE
Serves 6-8
2 tablespoons olive oil
1kg gravy beef
2 medium red onions, finely chopped
2 medium red capsicums, finely chopped
2 teaspoons cumin
1 tablespoon mexican chilli powder/ taco seasoning
1 cinnamon stick
800g can diced tomatoes
1 1/2 cup beef stock
1/2 cup chopped parsley
Heat half the oil in a large frying pan, fry the meat on each side for approx 2-3 min. remove and set aside.
With the same oil in pan, fry the onion and capsicum until soft. Add cumin and chilli powder, parsley, cinnamon stick, tomatoes and stock and bring to boil, simmer for 10mins. Add the beef and simmer for another 15mins. Remove cinnamon stick.
Remove each of the meat pieces from sauce mixture and shred. Transfer shredded meat to bowl. Add the rest of the sauce back into the meat and mix well. Sprinkle with parsley and serve.
