Name: Beef and chorizo hotpot
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 27.30 gm olive oil; 800g beef sirloin steak, trimmed, thinly sliced; 1 chorizo, finely chopped; 2 red capsicums, sliced; 1 red onion, halved, thinly sliced; 2 garlic cloves, crushed; 2.50 gm smoked paprika; 400g can crushed tomatoes; Warmed flour tortillas, to serve; Guacamole, to serve; Sour cream, to serve

Beef and chorizo hotpot

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Chorizo-infused beef hotpot for a smoky twist.

Ingredients:

27.30 gm olive oil
800g beef sirloin steak, trimmed, thinly sliced
1 chorizo, finely chopped
2 red capsicums, sliced
1 red onion, halved, thinly sliced
2 garlic cloves, crushed
2.50 gm smoked paprika
400g can crushed tomatoes
Warmed flour tortillas, to serve
Guacamole, to serve
Sour cream, to serve

Instructions:

In a non-stick frying pan over medium-high heat, sear one-quarter of the beef in 1 teaspoon of oil, stirring occasionally for 2 minutes until sealed. Transfer to a plate and repeat the process with the remaining beef in 3 batches.
Drizzle 2 teaspoons of oil into the frying pan before adding chorizo, capsicums, onion, and garlic. Lower heat to medium and cook, stirring occasionally, for 5 minutes or until the onion is tender.
Sprinkle in paprika and sauté for 2 minutes. Mix in tomatoes and bring to a boil. Lower heat to medium-low and simmer without cover for 3 to 5 minutes until thickened. Add beef and its juices back to the pan and cook for an additional 5 minutes until heated through. Serve with warmed tortillas, guacamole, and sour cream.

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