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Mexican beef roast with charred tomato salsa
Mexican beef roast with charred tomato salsa
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Succulent Mexican beef roast with fiery charred tomato salsa, ideal for any meal!
Ingredients:
  • 800g beef eye round roast
  • 1/2 x 40g sachet chilli con carne recipe base
  • 250g cherry tomatoes
  • 2 garlic cloves, unpeeled
  • 1/2 small white onion, finely chopped
  • 40.00 ml chopped fresh coriander leaves
  • 20.00 ml sliced pickled jalapenos, finely chopped (optional)
  • 8 mini white corn tortillas
  • Shredded lettuce, to serve
  • Reduced-fat grated cheddar, to serve
Instructions:
  • Place the beef in a shallow glass or ceramic dish and generously sprinkle with seasoning. Massage the seasoning all over the beef to ensure it's evenly coated. If possible, chill in the refrigerator for 1 hour to enhance the flavors.
  • Preheat the oven to 220°C/200°C fan-forced. Line a baking tray with baking paper, then roast the beef for 45 minutes until it reaches your desired level of doneness.
  • Heat a medium frying pan over medium heat. Cook tomatoes and garlic until charred and garlic is tender, about 10 to 15 minutes. Peel garlic, then place tomatoes and garlic in a food processor and pulse until finely chopped. Transfer to a bowl and mix in onion, coriander, and jalapenos.
  • Slice the beef thinly and serve it with tortillas, salsa, lettuce, and cheese.

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