Mexican Beef
This is my go-to mexican beef recipe for easy at home dinners or gatherings with friends or family.
It’s packed with nourishing protein, iron, and zinc to support growing little ones and energise tired mummas. Slow-cooked with warming spices, it’s gentle on little tummies while still full of flavour. Perfect for easy family dinners, freezer prep, tacos, nachos, or loaded bowls on busy days. I make a big batch every week or two — and without fail, it disappears quickly or we have extra already made for another meal. I always get the best feedback from friends and clients after they make it too!
Time 15 minutes prep + 4 hours cook | Makes enough for 6-8 adults
Ingredients:
1kg Chuck Steak (cut into 5x5cm chunks)**
1 brown onion diced
2-3 cloves of garlic crushed
2 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp hot paprika
1/8 tsp cayenne pepper** (I only use a tiny amount as I’m cooking for a toddler, but add more if you like)
1 heaped Tbsp tomato paste
1 can of whole tomatoes
3 cups of bone broth
1 can of red kidney beans
Salt and Pepper
Olive oil
Tallow for cooking (can use oil of choice)
**refer to notes below
Directions:
Preheat oven to 140 degrees, or 160 if you’re short on time.
Heat tallow in dutch oven and cut beef into chunks, add to a large bowl and cover with olive oil, salt and pepper.
Brown both sides of the beef and put back into the bowl.
Lower the heat and add the onions and cook for one minute (add more oil if needed), then add the garlic and cook for another minute.
Add all the spices and cook for a minute to release the aromatics, then add tomato paste and stir and then hand crush the tin of whole tomatoes into the dutch oven (or you could just get crushed tomatoes lol).
Pour in the bone broth liquid and stir. Add a pinch of salt and pepper.
Put the beef back into the dutch oven (should be covered with liquid). Cover with lid and place into the oven.
Cook for around 4 hours, until the beef is soft and easy to pull apart.
Turn the oven up to 230 degrees and shred the beef with tongs or two forks. Once shredded add the can of beans and mix through.
Put dutch oven back into the oven uncovered and cook for 10 minutes or until the top starts to brown.
Remove from oven, stir and serve.
Serving Suggestions:
Nachos: Mexican beef, pico de gallo, chargrilled corn, guacamole, sour cream, cheese, jalapenos, hot sauce.
Tacos: Mexican beef, corn tortillas, pico de gallo, chargrilled corn, guacamole, pickled onions, hot sauce.
Rice Bowls: Mexican beef, rice of choice, pico de gallo, shredded lettuce, cheese, sour cream, chargrilled corn, guacamole, hot sauce.
Burritos: Mexican beef, burrito wrap of choice, mexican rice, cheese, sour cream, guacamole, pico de gallo, chargrilled corn, jalapenos, hot sauce.
Notes:
Chuck Steak — Personal choice, I prefer it over brisket — I find brisket too fatty/oily.
Cayenne Pepper — I use a small amount as I am cooking for a toddler, but I used to use 1/2 a tsp. You can omit if you prefer.
Enjoy,
Lara X
