What can I say!
Falling apart beef, ideal for stuffing into burritos, tacos, pittas and dare I say, pies.
Slow cooking achieves the melt in the mouth texture and you just need tongs to serve as you pull it gently apart, top with a spoonful of the pan sauce, heaven!
Not too spicy but with a massive hit of flavour. The boys love this served with rice in a burrito with avocado and sour cream and for the gluten free option I have it with rice.
If you want, add 2-3 drained tins of black beans for the final 30-45 mins to make the meat go even further.
This quantity serves 12-14, I make this quantity and then freeze half for an easy dinner another night.
Ingredients
2.5kg piece of beef, I use blade, cut into very large chunks, around 10cm
3 ancho chillies
100mls olive oil
6 onions, sliced
6 cloves garlic, chopped
120g chipotle chillies in adobe sauce, around 3 chillies and their sauce, diced
750mls passata or sieved tomatoes
500mls water
2 tablespoons dried oregano
2 tablespoons cocoa powder
3 tablespoons brown sugar
salt and pepper
Method
Preheat the oven to 150degrees Centigrade.
Boil the kettle, place the ancho chillies in a heat proof bowl, pour over the boiling water and allow to soak for 30mins. Once softened remove stem and seeds, dice roughly.
In a large oven proof, lidded pan, heat the oil and add the onions.
Cook the onion over a medium heat until soft and caramelised, around 30mins.
Add the garlic and cook for 10mins.
Pour in the passata, ancho chillies, chipotle chillies, water, oregano, cocoa, brown sugar, salt and pepper.
Bring up to the boil.
Add the beef to the pan. Stir well.
Cover the pan with a piece of overlapping baking parchment and then the lid.
Pop in the oven and cook for 4 hours.
Remove the lid and paper and allow to cook down, in the oven, for a further 30-45mins.
Pull the beef apart with forks or tongs and serve.
This is such a winning dish – I find it even works with beef mince too and I have experimented substituting the water for beer or even a shot of espresso – both seem to work!
Yes indeed; a wonderful dish that has to be tried
that looks really good ! I also have 2 mexican recipes up on my blog, huevos rancheros : https://ibelongtothe60s.wordpress.com/2015/04/12/margo-guryan-sunday-morning/ and chili sin carne : https://ibelongtothe60s.wordpress.com/2015/02/05/ed-sheeran-i-see-fire/
check them out, hope you like it ! 😀
Thanks for the links Laura, I love pretty much any Mexican food! 🙂 Ros
It’s definitely the weather for this, so warming, and I even have chipotles!
Could you do this in the slow cooker as well?
The slow cooker would be ideal for this Beck! The colder weather has arrived in Perth too, I have the wood burner on tonight! 🙂 Ros
I can totally see this in a meat pie instead of ground beef!
We had the leftovers last night in a pie with some black beans, absolute winner!!! Enjoy, 🙂 Ros
This looks delicious!
Thank you Lynn! 🙂 Ros