Main courses · Meat & poultry
Slow cooked Mexican beef
Please refer to Cookidoo for the Meat stock paste recipe.
TM31TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 2 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- Rating
- Well rated
- cayenne pepper
- 1 tsp
- small dried chillies
- 12
- cumin seeds
- 2 tbsp
- dried oregano
- 4 tbsp
- smoked paprika
- 2 tbsp
- sweet paprika
- 2 tbsp
- dried bay leaves
- 4
- granulated garlic
- 2 tbsp
- ground cinnamon
- 2 tbsp
- onion
- 1
- oil
- 20 g
- beef chuck steak
- 350 g
- Meat stock paste
- 1 tsp
- water
- 110 g
- pitted dates
- 4
- peanut butter
- 1 tsp
- sesame seeds
- 1 tsp
- pepitas
- 30 g
- pecan nuts
- 20 g
- cumin seeds
- 1 tsp
- garlic
- 1 cloves
- spring onions/shallots
- 3
- fresh green chilli
- 0.5–1
- fresh coriander
- 4 sprigs
- lime
- 0.5
- olive oil
- 20 g
- green capsicum
- 1
- jalapeño chilli
- 1
- ground black pepper
- 1 pinches
- lime juice
- 20 g
- cheddar cheese
- 60 g
- corn tortillas
- 4
- sour cream
- sour cream
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 62 g
- Energy
- 5,426.6 kJ
- Calories
- 1,297 kcal
- Fat
- 89 g
- Fibre
- 27.2 g
- Carbohydrates
- 52 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗