Mexican Beef with Tortilla Chips

Mexican Beef with Tortilla Chips

Mexican Beef with Tortilla Chips

6 Serves 1 hour prep 1 hour cook

Ingredients

2 large tomatoes, chopped
1 red capsicum, chopped
2 tbs cocoa powder
4 tbs brown sugar
2 tbs olive oil
1kg beef chuck, cut into 3cm pieces
2 brown onions, chopped
8 cloves garlic, crushed
1 jalapeño, chopped
2 tbs ground cumin
4 tbs ground coriander
2 tbs smoked paprika
4 cloves
2 star anise
300g tomato paste
500ml water

TORTILLA CHIPS
300g plain flour
100g self-raising flour
2 tbs olive oil
500ml warm water
extra oil, for brushing

CHILLI SAUCE
2 red capsicums
4 tomatoes
1 bulb garlic
4 jalapeño chillies
4 long red chilies
juice of 2 limes
1 bunch coriander stalks, chopped

CORN SALAD
1 large corn cob
¼ pineapple, peeled, cut into wedges
1 bunch coriander, leaves only
1 tbs cumin
juice of 1 lime

AVOCADO SALSA
1 large firm ripe avocado, cut into 2cm pieces
½ small red onion, diced
juice of 1 lime

Method

1. To prepare Mexican beef, process tomatoes, capsicum, cocoa powder and sugar to form a puré.
2. Presheat oven to 180C.
3. Heat oil in a casserole dish over high heat. Cook beef in batches until browned all over. Remove and set aside.
4. Reduce heat and add onion, garlic and jalapeno. Cook, stirring, until soft. Stir in spices and tomato paste. Cook for 1 minute. Stir in tomato mixture and water. Return beef to dish. Bring to a boil.
5. Transfer to the oven and cook, covered, for about 40 minutes or until beef is almost tender. Remove lid and cook for about a further 20-30 minutes or until sauce is thickened and reduced and meat is tender.
6. To make the tortilla chips, combine flours, water and oil in a bowl to form a soft dough. Knead on a floured bench for 10 minutes. Cover with cling film and set aside for 30 minutes. Divide into four portions. Roll portions out until 2mm thick. Brush with oil and cook on a hot barbecue until golden and crisp. Cut into chip shapes.
7. To make chilli sauce, cook all ingredients, except lime and coriander, on hot barbecue grill plate, turning, until charred and tender.
8. Trim cheeks off capsicum, chop tomatoes, peel garlic and chop chillies.
9. Transfer to a blender and blend until smooth. Add lime juice and coriander stalks. Blend until smooth. Season well. Pass through a fine sieve if you prefer a smooth sauce.
10. To make corn salad, cook corn and pineapple wedges on a hot barbecue, turning, until charred and tender. Trim kernels off corn and place in a bowl. Cut pineapple into 2cm pieces and add to bowl with remaining ingredients. Toss to combine.
11. To make avocado salsa, combine all ingredients in a bowl. Season.
12. Serve beef, corn salad and salsa with chilli sauce.

Notes

On the challenge day we cooked our Mexican beef on the barbecue and in a pressure cooker, but here we have supplied a simpler method using the stove top and oven.

This recipe has not been tested.

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