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