MEATY MEXICAN

SLOW COOKER BEEF BARBACOA WITH GREEN CHILLI AND PEPPER SALSA

This healthy Mexican slow-cooked beef stew is low-cal and also packed with veg.

INGREDIENTS

2 tsp extra virgin olive oil

850g lean beef chuck steak, excess fat trimmed, cut into 5cm pieces

2 white onions, finely chopped

4 garlic cloves, sliced

2 red capsicums, deseeded, finely chopped 2 whole chipotle peppers in adobo sauce, chopped

1 tbsp ground cumin

3 long fresh green chillies, deseeded, finely chopped

2 tomatoes, finely chopped 250ml (1 cup) Massel Beef Style Liquid Stock

60ml (¼ cup) fresh lime juice

3 corncobs

1 yellow capsicum, deseeded, finely chopped

2 tbsp chopped fresh coriander, plus extra leaves, to serve

6 x 40g wholegrain tortillas, warmed 120g mixed salad leaves

Lime cheeks, to serve

METHOD

Step 1:

Heat the oil in a large non-stick frying pan over medium-high heat. Cook the beef in batches, turning, for 2-3 minutes or until browned. Transfer to a slow cooker.

Step 2:

Add onion, garlic and half the red capsicum to pan. Stir for 3-4 minutes or until soft. Add chipotle, cumin and two-thirds the chilli. Stir for 1 minute. Add tomato, stock and half the juice. Bring to boil. Transfer to cooker. Cover. Cook on High for 4 hours (or Low for 6-8 hours) or until very tender. Remove beef. Use forks to shred. Return to cooker.

Step 3:

Meanwhile, heat a chargrill pan over high heat. Cook corn, turning, for 8 minutes or until lightly charred and tender. Cut kernels from cob.

Step 4:

Combine corn, yellow capsicum, coriander and remaining red capsicum, chilli and juice in a bowl. Season.

Top tortillas with salad leaves, beef, salsa and extra coriander. Serve with lime cheeks.