5 Chilli Mexican Beef

Preheat oven to 160c (320f).

Heat medium sized dutch oven/high wall pot over medium high heat, add oil.

Mix onion powder, garlic powder, cumin and 1 tsp salt together. Pat spice mix into all sides of meat.

When pan is hot add beef to pan and cook both sides for 4 mins or until the meat is deep golden brown in colour. Pat raw side with paper towel before flipping to absorb any moisture.

Remove meat to a plate when browned.

Turn off pan and allow to cool for a minute or so to avoid burning next ingredients.

7. Put pan over medium heat, add coriander seeds and cook until fragrant. About 30 seconds.

Add onion and stir with a pinch of salt. Stir occassionally Note - if pan is a bit dry add more oil if needed.

When onions are transulecent add garlic and stir frequently to prevent burning. Do not burn garlic.

When garlic is golden brown, add beef stock, orange juice, chilli's adobo sauce and canned tomatoes.Note that beef shouldn't be fully submerged under liquid but more like 2/3's submerged. Season with salt.

Bring to a boil, add lid and place it in in the oven for 3 hours. Check half way through to make sure there is still plenty more liquid. Add more beef stock or water if needed.

Remove from oven when beef is tender - it should still hold its shape but be easily pulled apart. Allow to sit in pot for 15 minutes to prevent drying out.

Remove meat onto a plate and shred. This can be done either with your hands when the beef is cool enough or by using two forks.

Place liquid into a blender and blend until smooth. NOTE: if your blender doesn't allow hot liquids, cool the liquid first before blending.

Once blended, add sauce back to pot over medium heat and mix through shredded beef. Taste for salt and adjust as needed.

Enjoy and add to any Mexican style dish!