Pulled Mexican Beef
Burrito bowl using pulled beef recipe
The recipe is one of my favourites - purely because of how long it took me to get perfect. The spice levels, cooking time and how to serve it all had to come together before I could put this recipe into the world. This is a crockpot/instant pot recipe, although can be made on stove top, in a slow-cooker or oven using this converter here. Pulled beef is so versatile, it can go into tacos, nachos, burritos, naked burrito bowls, quesadillas or even in a burger. In addition, beef is a great source of protein and iron, and is often a family favourite. This recipe is also super affordable, the beef cut used is one of the most affordable on the market and once you have the spices in the pantry they can be used in a multitude of other dishes.
Ingredients:
1kg chuck steak or brisket
5 tbsp chipotle seasoning
2 tbsp paprika
2 tbsp dried oregano
2 tsp allspice
2 tsp dried coriander
2 tsp onion powder
2 tsp garlic powder
2 tsp cumin powder
1 tsp salt
400g tin chopped tomatoes
1 beef stock cube, crumbled
1/3 cup orange juice
2 tbsp lime juice
1 onion, diced
5 garlic cloves, crushed
Method:
Prepare all the ingredients and set the crockpot to SAUTE for 20 minutes.
Combine all the spices together and press them onto the beef while the pot preheats. Any spice mix that isn’t used, set aside, this will be used later.
Brown the beef in the cooker in batches with about 1 tbsp EVOO. Cook for approximately 2 minutes on each side. Once the beef has all been browned, set aside.
Add the onion and garlic to the pot and saute for 5 minutes or until transparent. Add the orange and lime juice to deglaze the pot.
Once deglazed add all the ingredients remaining and the leftover spice mix into the pot and stir. Finally add the beef back into the pot.
Put the lid on, close the pressure gauge and set the pot to HIGH PRESSURE cook for 50 minutes. Leave to cook and prepare ingredients for whatever you plan to do with the mexican pulled beef.
Once cooked release the pressure and once the pot has depressurised remove the lid. Remove the beef and pull apart with 2 forks. Add back to the sauce and enjoy!