Slow Cooked Mexican Beef is a crowd pleaser. It’s super easy to prepare, can be made in advance and is perfect for nachos, burritos, tacos, enchiladas, or Mexican rice bowls.
Slow Cooked Mexican Beef Recipe
- 1 Tb oil
- 1 brown onion diced
- 3 tsp cumin,
- 3 tsp ground coriander,
- 3 tsp dried oregano,
- 3 tsp paprika
- 1/2 tsp chili flakes (optional)*
- 400g tin chopped tomatoes
- 3 cloves garlic crushed
- 1 tsp sea salt
- 1 kg diced beef (casserole, chuck steak, or anything suitable for a slow cooking)
- 1 tin red kidney beans rinsed and drained (optional)
- Salt beef and brown in a hot pan with a little oil. Place in the slow cooker. (This step is optional- when in a rush you can add the meat to the slow cooker without browning).
- Heat oil in a fry pan and fry onion until brown.
- Add all dried herbs and spices and fry for 30 seconds or until fragrant.
- Add tomatoes and garlic and stir until it it comes to the boil.
- Pour the mixture into the slow cooker with the beef and stir to completely cover.
- Turn slow cooker on and cook for 4-6 hours. It is cooked when the beef shreds easily with a fork.
- Half an hour before turning off, check seasoning and add kidney beans to heat through.
Optional step 8: To achieve the texture often found in mexican restaurants, use a stick blender and roughly blend about 1/3 of the beef and bean mix.
*use 1 tsp chilli if you like it spicy
**If using dry kidney beans, add them at the beginning of cooking time and add 1/2 cup of water for them to absorb.
This recipe also works well on the stovetop. Just place mixture in a pot on a low heat and cook for 2-3 hours or until beef can be easily shredded with a fork. Check every 20 minutes, stir and add a little water as it begins to dry out.
This recipe is easily doubled or tripled when using a large slow cooker. Great for feeding the masses or to do up individual portions and freeze for super quick and tasty last minute meal.