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MEXICAN CHUCK STEAK TACOS

GF: DF: SF: PALEO

Serves 4

 

1 kg chuck steak, cut into 5cm dice

2 tablespoons ground cumin

2 tablespoons ground sweet paprika

2 tablespoons ground cinnamon

2 tablespoons coconut oil

4 cloves garlic, peeled and sliced

2 cups beef or vegetable stock

1x 400g tin chopped tomatoes

1 piece orange peel, approx 2x10cm

To serve : Tortilla, avocado, limes and tabasco (optional)

 

In a small bowl mix together cumin, paprika and cinnamon to create a spice rub for the meat. Place chuck steak in a large bowl, sprinkle spice mix through and toss to ensure an even coating over all pieces of meat.

Heat a heavy based casserole dish on medium heat, add 1tablespoon coconut oil and half the meat and brown the meat for approximately 2 minutes, tossing to ensure each side is sealed. Remove from pan and set aside in a separate bowl, then repeat the process with remaining beef.

Once all beef is browned and removed from pan, add the garlic to pan and cook 1 minute, then add stock, tomatoes, and orange peel and reduce heat to low. Add meat to pan, cover with lid and cook 1 hour on low heat, uncover and cook a further 1 hour.

After 2 hours of cooking, pull the meat apart whilst on the stove, so there are no longer diced pieces but shredded beef. Increase heat to medium and cook a further 30-45 minutes to reduce the liquid.

Once meat is cooked set aside to cool slightly before serving. Serve with tortilla, salsa and any other condiments of your preference. We opted for Chickpea Tortilla and Cucumber Apple and Jalapeno Salsa. Recipe below.

 

CUCUMBER APPLE AND JALAPENO SALSA

 

GF : DF : SF : V : VG : PALEO

 

1 telegraph cucumber, ends trimmed and roughly chopped

60 ml lime juice, approx 1 lime

1/4 cup mint leaves

1 cup coriander, leaves and stalks

2 tablespoons jalapenos

1 green apple, peeled and finely diced

1 small green capsicum (100g), seeds removed and finely diced

 

Place cucumber, lime juice, mint, coriander and jalapenos in a food processor or blender and blitz to combine. Pour into bowl, add diced green apple and green capsicum and serve. Can be stored in fridge for 1-2 days.

Category

Mains

Tags
apple, beef, besanflour, chucksteak, cucumber, glutenfree, healthyfamily, healthymexican, howtocookchucksteak, iron, lunchrecipes, mexican, mexicanbeef, mexicandinners, nutrition, protein, recipes, seasonal, seasonaleating, slowcooked, sugarfree, tacos, tortilla, wholefoods, zinc
1 Comment
  • Andree McDonough
    Reply

    Yum! This was a bsolutely delicious and massive hit with the family for dinner tonight.

    April 16, 2016 at 11:40 am

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