We do Mexican Tuesdays every week and the good thing about cooking this big batch of Mexican shredded beef, is that we always have leftovers for Wednesday night as well as the odd lunch or two! One pot can easily be transformed into tacos one night, enchiladas the next.
- 2 tbsp extra virgin olive oil + more if needed
- 1.5 kg beef cheeks
- 2 brown onions, sliced
- 4 cloves garlic, crushed
- 2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 1 1/2 tsp ground coriander
- 800g canned tomatoes
- 4 chipotles in adobo sauce
- 1 tbsp adobo sauce
- 2 cloves black garlic
- 400g can of black beans, drained
- Preheat oven to 150 degrees celcius
- In a cast iron casserole, pop in the olive oil and heat up the pan on a low heat and Brown the beef cheeks. Give them a thorough sealing to render any fat on the meat. Once sealed, pop the beef cheeks aside.
- If needed, add a little more oil to the pan and add the sliced onions. Saute on a low heat until translucent.
- Add garlic and gently saute for 30 seconds until fragrant, then add all the dry spices and stir through.
- Add the canned tomatoes, chipotles, adobo sauce and black garlic to the pot and stir to combine.
- Pop the beef cheeks back into the pot and bring to a simmer. Put the lid on and pop into the preheated oven for 3 hours.
- Remove from the oven and take each beef cheek out of the casserole and pop into a dish suitable for shredding the meat in.
- Using two forks, shred the beef then return it all to the pot.
- Add the drained black beans and pop back into the oven for a further 30 minutes.
- Season with salt & pepper
Keywords: slow cook, weekend, for a crowd