Ingredients
Mexican Beef
- 1 kg stewing beef chuck roast or brisket
- 1 tbsp olive oil
- 1 ½ tsp ground cumin
- 1 tsp ground smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt finely ground, or more to taste
- ½ tsp black pepper ground coarsely
- 2 cups beef broth warmed
- 2 cup pineapple juice
- 1 ½ cups tomato passata
- ¼ cup Tabasco Salsa Picante extra for garnishing
- Zest and juice from a lime
Green Rice
- 1 small white onion
- 1 medium jalapeno destemmed and cored
- ½ cup coriander
- ½ cup mint
- ½ cup fresh flatleaf parsley
- 2 cloves garlic
- Zest and juice of a lime
- 1 tsp fine sea salt
- 1 tbsp olive oil
- 1 ½ cup rice long grain , rinsed and drained
- 2 cups chicken stock
Avo & Pineapple Salsa
- 1 large avocados cubed,
- 1 small white onion cubed
- ½ cup fresh pineapple cubed
- ⅓ cup fresh coriander roughly chopped
- Juice from 1/2 a lime
Instructions
Mexican Beef
- To a large bowl, add large chucnks of the beef, followed by olive oil and the seasonings. Mix until everything is coated.
- Bring a large saucepan to a medium heat. Evenly spread the beef and allow to brown before turning. Once browned, add beef broth, pineapple juice, passata, lime zest and juice. Stir and lower the heat to low-medium. Simmer until the meat is tender, stirring occasionally. Note: feel free to add additional beef stock or water if the liquid reduces faster than expected.
- Turn off the heat, remove the beef and shred using clean hands, use food graded cloves or two forks. Once shredded return the beef to the sauce. Mix well and season to taste.
Green Rice
- Start by rinsing the rice under cold water (a sift works best). Once washed, drain and allow dry again. Note: the rice must be washed and dried as this helps the rice toast properly and prevent stodgy rice.
- Bring a medium pot to a medium heat, add olive oil and the dry rice. Sauté until the rice starts to turn golden, about 3-5 minutes. As the warm chicken stock and herbed mixture. Stir, cover and allow to boil until all the liquid has been soaked up. Turn off the heat and allow to rest, covered, for 10 minutes. Thereafter, fluff up using a a fork. Your green rice is ready!
Avo & Pineapple Salsa
- A simple and mixing cubed avocado, fresh pineapple, chopped fresh coriander, white onion and fresh lime juice. Cover and keep refrigerated.