Food: Mexican Beef

If you follow me on Instagram (which is where I spend the majority of my day) you'll have noticed that each day this week I've indulged in some Mexican Beef for my lunch. Just in case you missed it, here's a quick catch up:

http://instagram.com/p/ymaX9rjJri/?modal=true

http://instagram.com/p/yo_UUnjJo2/?modal=true

http://instagram.com/p/yruUZsjJgn/?modal=true

http://instagram.com/p/yuJP0ajJpM/?modal=true

If this has tickled your pickle, then I hope this recipe helps!

"Mexican Beef" servings="4" time="4hr 30mins" difficulty="easy"

Ingredients: 

500g beef joint

2tbsp hot chilli powder

1tbsp smoked paprika

1tsp of cumin

1tbsp of Chipolte chilli bbq sauce

1 tsp of Sweet Freedom

1 beef oxo cube

1 chili (chopped)

1 garlic clove (crushed)

1 can of passatta

Method

1) Fry off your chili and garlic in a large pan or casserole dish

2) Pour over the passatta and add your spices

3) Add the sauce, and sweet freedom and bring the sauce to the boil

4) Sprinkle over the oxo cube

5) Add the beef and turn the temperature down to the lowest setting. Place a lid on top and let the beef cook slowly for around 4 hours, turning occasionally

6) Remove the beef from the pan, shred with two forks, then add back to the sauce and serve

Notes:

I also added a can of kidney beans and some sweetcorn, but you can add whatever you like!