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Mexican beef with corn salsa
Mexican beef with corn salsa
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Try our delicious and affordable Mexican beef with corn salsa.
Ingredients:
  • 700g beef chuck steak , trimmed, cut into 3cm cubes
  • 2 red capsicums, thinly sliced
  • 2 long green chillies, thinly sliced
  • 5.00 gm smoked paprika
  • 255.00 gm beef stock
  • 400g can diced tomatoes
  • 400g can red kidney beans, drained, rinsed
  • 550g corn cob
  • 1 small red onion, finely chopped
  • 62.50 ml finely chopped fresh coriander
  • Flour tortillas, warmed, to serve
Instructions:
  • Preheat oven to 180°C/160°C fan-forced. Heat half of the oil in a large casserole dish over high heat. Brown the beef in batches for 4 to 5 minutes. Transfer to a bowl.
  • In the same dish, heat the remaining oil, then add the capsicum and chili. Stir and cook for 5 minutes until the capsicum softens. Sprinkle in the paprika and cook for another minute until fragrant.
  • Add the beef back to the pan along with the juices. Pour in the stock and tomato, then cover the pan. Bring it to a boil and then transfer it to the oven. Let it cook for 1 hour and 30 minutes. Stir in the beans, and continue cooking uncovered for another 30 minutes.
  • First, boil water in a saucepan over high heat. Add corn and cook for 4 minutes until tender. Drain and let it cool. Then, cut the kernels from the cobs using a sharp knife. Combine the corn with onion and coriander in a bowl, tossing them together. Serve the beef mixture with tortillas and the corn mixture.

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