Mexican Pulled Beef and Rice
Cook Time 1 hour
500g lean beef brisket, diced into 2 cm cubes
10ml olive oil
80g brown onion, peeled and diced into 2 cm cubes
2 cloves of garlic, peeled & minced
3g red chilli paste
1g ground cumin
7g tomato paste
250g tinned tomato pulp
40g frozen corn kernels
½ tsp dried oregano leaves
Pinch of black pepper
4g brown sugar
3 chipotle peppers, chopped finely
130g canned refried beans
200g wild rice
1 tsp turmeric
100g vine ripened Roma tomatos, diced into 1cm cubes
20g spring onions, finely sliced
1 avocado, chopped and smashed
Loose handful of coriander leaves, finely chopped
60g shredded tasty cheese
A splash of lime juice
Heat olive oil in a large deep saucepan, over a high heat. Add the onions and sauté for 4 – 5 minutes, then add beef brisket and cook for a further 6 minutes or until browned on all sides. Add the garlic, chilli paste, paprika, cumin & tomato paste then cook for a further 2 - 3 minutes.
Add tomato pulp, salt, pepper, oregano, sugar & chipotle peppers, then bring to a simmer, cover and cook on a low heat for 30 - 40 minutes or until the beef is tender. Once the beef is tender shred with the back of a fork and add refried beans, cook with the lid off for 3 – 4 minutes to allow the casserole to reduce slightly. Adjust seasoning if required.
Bring a pot of water to the boil and add turmeric and wild rice blend, cook until al dente.
To make salsa, mix the spring onions, lime juice, Roma tomatoes, coriander, and a splash of olive oil. Season with salt and pepper.
Portion wild rice and top with pulled beef mix, then garnish with fresh chopped coriander, tomato, shallots, cheese and smashed avocado.