Ingredients
2 tbsp olive oil
1.5kg chuck steak
cut into 2cm cubes
sea salt
to taste
1 onion
chopped
2 cloves garlic
crushed
2 x 400g tins chopped tomatoes
¼ cup brown sugar
2 tsp smoked paprika
2 tsp chilli powder
250ml beef stock
(1 cup)
1 tbsp fresh coriander
chopped
12 wheat tortillas
to serve
grated cheese
to serve
sour cream
to serve
rice
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 heavy-based frying pan
- 1 slow cooker
- 1 oven-proof bowls
Instructions
- Heat 1 tbsp olive oil in a heavy-based frying pan. Cook beef in batches until browned. Place in slow cooker.
- Heat another tablespoon of olive oil in pan and saute onion and garlic until soft. Add to slow cooker.
- Stir in tomatoes, sugar, spices, salt and beef stock. Cover and cook for 8 hours on low.
- Just before serving, heat oven to 180°C or 160°C fan-forced. Gently press tortillas into oven-proof bowls to create fluted basket shapes and bake until crisp.
- Fill with beef mixture, sprinkle with coriander and serve with grated cheese, sour cream, rice, salsa and soft tortillas.
Notes
Tip
To add a unique smokey chilli flavour to the dish, look out for dried chipolte chillis in your local specialist deli or order online. Add two in place of the chilli powder.
Variation
No chuck steak to hand? Minced beef works just as well.
