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MEXICAN SPICE SHREDDED BEEF

| Nutrition

INGREDIENTS: 

  • 1.5 kg beef skirt steak
  • 300ml tomato purée or passata
  • Good pinch salt & pepper
  • 3 cups stock, I used chicken bone broth
  • 2-3 tablespoons spice mix (see below)
  • Fresh coriander, optional

SPICE MIX:

  • 2 tsp chilli powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 3 tsp ground cumin
  • 2 tsp sea salt
  • 2 tsp ground black pepper

 

METHOD 

  • Preheat the oven to 150C.
  • Add the tomato purée, stock & spice mix to your crockpot (or slow cooker) and mix well.
  • Add in the skirt steak, stir to coat, pop the lid on & into the oven.
  • Cook with the lid on for 2 hours, then remove the lid, give it a stir, pull apart the meat a little & pop it back in the oven with the lid off for a further 2 hours to allow the sauce to thicken. (If you are doing this in the slow cooker, just pop it on low for 6-8 hours. The sauce won’t thicken quite as much but it will still taste awesome).
  • Remove from oven, shred the beef & allow to stand in the sauce until you are ready to serve.

Serving Suggestion:

Layered on top of roasted eggplant with a baby tomato & guacamole topping and lots of fresh coriander. An organic sour cream or natural yoghurt would be awesome drizzled on top too.

Recipe Source