5 Chilli Mexican Beef
Description
Get ready for a flavor fiesta with our drool worthy, slow cooked 5-Chili Mexican Beef recipe! This dish is like a party in your mouth, with tender beef that practically melts on your tongue and a kick of heat from not one, not two, but five different types of chilies! 🌶️
Picture this: your kitchen filled with the irresistible aroma of 5 authentic Mexican chillies from the smoky richness of mulato to the deep, earthy notes of ancho. As the beef simmers away in a cumin spice mix, it gets so tender you won't even need a knife. Just grab a fork and get ready to dig in.
Whether you're wrapping it up in a warm tortilla, piling it high on crispy nachos, or just enjoying it straight from the pot (no judgment here!), this dish is sure to be a hit. So grab your slow cooker, crank up the tunes, and get ready to spice up your dinner routine with our Slow Cooked 5-Chili Mexican Beef. It's flavor-packed, fuss-free, and oh-so-delicious.
Mexican Beef Ingredients
Salt to taste
Instructions
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Preheat oven to 160c (320f).
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Heat medium sized dutch oven/high wall pot over medium high heat, add oil.
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Mix onion powder, garlic powder, cumin and 1 tsp salt together. Pat spice mix into all sides of meat.
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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.
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Remove meat to a plate when browned.
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Turn off pan and allow to cool for a minute or so to avoid burning next ingredients.
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7. Put pan over medium heat, add coriander seeds and cook until fragrant. About 30 seconds.
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Add onion and stir with a pinch of salt. Stir occassionally Note - if pan is a bit dry add more oil if needed.
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When onions are transulecent add garlic and stir frequently to prevent burning. Do not burn garlic.
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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.
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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.
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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.
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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.
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Place liquid into a blender and blend until smooth. NOTE: if your blender doesn't allow hot liquids, cool the liquid first before blending.
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Once blended, add sauce back to pot over medium heat and mix through shredded beef. Taste for salt and adjust as needed.
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Enjoy and add to any Mexican style dish!
Servings 8
- Amount Per Serving
- Calories 422kcal
- % Daily Value *
- Total Fat 27g42%
- Total Carbohydrate 5g2%
- Protein 39g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.