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Chimichanga Beef
Chimichanga Beef
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Prep Time:
25 minutes
Cook Time:
195 minutes
Total Time:
220 minutes
"Slow-simmered Mexican beef, ideal for weekend meals and meal prep."
Ingredients:
  • 1kg beef chuck steak, cut into 2-3cm pieces
  • 1 large brown onion, chopped
  • 2 garlic cloves
  • 10.00 gm paprika
  • 2.50 gm ground cumin
  • 1 cinnamon stick
  • 1 red chilli or green chilli (optional), finely chopped
  • 500-750ml (2-3 cups) beef stock
  • 400g can red kidney beans (optional), rinsed, drained
  • Flour tortillas, to serve
  • Sour cream, to serve
  • 250g cherry tomatoes, chopped
  • 1 small green capsicum, seeded, cut into 5mm pieces
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 avocado, halved, stone removed, chopped
  • 42.00 gm fresh lime juice
  • 0.63 gm ground cumin
  • Chopped fresh basil
  • Chopped fresh mint
Instructions:
  • Preheat oven to 160°C. In a large flameproof casserole dish, heat 1 teaspoon of oil over medium-high heat. Brown one-third of the beef for 3 minutes before transferring to a plate. Repeat with the remaining beef in 2 more batches.
  • Heat the remaining oil in the dish over medium-low heat. Saute the onion, garlic, paprika, and cumin, stirring frequently, for 4 minutes or until they become tender.
  • Combine the beef with cinnamon and optional chili in the onion mixture. Pour in enough stock to cover the ingredients. Bake in the oven for 3 hours. Mix in the beans, if desired.
  • Make the tantalizing salsa by mixing together tomato, capsicum, onion, garlic, avocado, lime juice, oil, and cumin in a bowl. Gently fold in the fragrant basil and mint.
  • Present the beef alongside the tortillas, salsa, and sour cream.

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