Mexican Fiesta: Feeding hungry bellies since waaaay back.

Last night I had my older brother staying, so decided to cook one of his favourites. Mexican, a favourite of mine too. 

Starting the slow cooked beef at about 1 o'clock so that by the time I took the steak out at 6, it was falling apart and easy to shred with a fork. 

MEXICAN SHREDDED BEEF

Ingredients

• 1.2kg rump steak, trimmed
• 1 onion, diced
• 1/2 red capsicum diced
• 1/2 green capsicum diced
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 6 squares of 82% Whittakers Dark Ghana Chocolate (darker is best - do NOT use Milk chocolate. Ever.) 
• 1 tin of chopped tomatoes
• salt and pepper
• 2 tins of water (till all ingredients covered) 
• 5 cloves of garlic
• 2-4 bunches of coriander (roots and stalks included) 

Lightly toast coriander and cumin seeds. Then crush in the mortar and pestle. 

Place in slow cooker with all other ingredients, except the coriander and garlic. 

Finely chop the garlic and coriander stalks & roots (reserving the leaves. Then place in mortar and smash till softened and all the juices are released. Place half this mix in the slow cooker reserving the rest for guacamole and salsa. Turn slow cooker on high and leave for approx 5 hrs. or Low for 7-8 hours. After this time remove the meat, and shred with two forks. Remove all other pulp and a little of the juice, lightly pan fry to reheat when ready to eat. (You may wish to add more seasoning and or chilli at this stage) 

Just before serving, stir in a handful of the fresh coriander leaves. 

Reserve all the cooking juices for stock - makes a great lentil soup! 

PICKLED ONIONS 

Ingredients

• 2 red onions 
• juice of 2 limes
• juice of 1 lemon
• salt (2tbsp) 

Finely slice onions into rings, mix all ingredients together and set aside for at least 3 hours. Will keep for up to a week. 

SALSA

Ingredients 

• 3 tomatoes, diced
• 1/4 red onion, diced
• 1/4 of the coriander and garlic pulp mix (see above) 
• 1/4 cup chilli infused avocado oil (or olive oil and a small amount of finely chopped chilli)
• salt and pepper to taste

Mix all ingredients together and allow to macerate for at least an hour - up to 12 hours. 

You can place half the mixture into the food processor, but don't blend it all, it is best a little chunky. 

GUACAMOLE

Ingredients

• 2 ripe avocados
• juice of 1 lemon
• 1/4 of the coriander and garlic pulp mix (see above) 
• salt to taste

Roughly mash the avocado and stir in other ingredients. Set aside (chilled) for at least 1/2 an hour, up to 3 hours. 

TO SERVE 

• Corn chips or Tortillas

• Grated Cheese
• Sour Cream 
• Shredded Iceberg Lettuce
• Sliced Cucumber 
• Fresh Coriander leaves
• Sweet or Hot Chilli sauce

Serve alongside shredded beef, salsa, guacamole and pickled onions. 

Build your own and ENJOY. 

And of course, for those of you feeling extra creative, I recommend trying out some Margarita's on the side. Basil and Watermelon sounds deliciously refreshing. Find the recipe or pick any of the other 12 recommendations loaded here: Martha Stewart Margarita Gallery