Pulled beef Mexican one-pot
160 g, (4 x 40g)
1 medium, finely chopped
1 medium, cut into 1cm pieces
2 clove(s), finely chopped
Fresh red chilli
1 whole, thinly sliced, deseeded, plus extra to serve
Trimmed beef chuck steak
400 g, (buy 500g) fat trimmed, cut into 3cm pieces
Reduced fat feta cheese
80 g, crumbled
⅓ cup(s), coarsely chopped
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the onion, carrot, garlic and chilli, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
- Heat the remaining oil in the same pan. Cook the beef, stirring occasionally, for 3-4 minutes or until browned. Add the tomato paste and cumin. Stir to coat the beef. Add the stock and bring to a simmer. Transfer the beef mixture to the slow cooker. Cook, covered, on High for 2 hours or on Low for 4 hours, or until beef is tender. Using two forks, shred the beef. Season with salt and pepper.
- Heat the tortillas following packet instructions. Divide the beef among serving bowls. Sprinkle with the feta, coriander and extra chilli, if desired. Serve with the tortillas.