Mexican Pulled Beef with Tomato and Coriander Salsa

Mexican Pulled Beef with Tomato and Coriander Salsa

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 24, 2017.

Make the Mexican pulled beef the night before and all you need to do is steam some rice and throw a salsa together!


Ingredients

Jasmine Rice

  • 2 cups jasmine rice
  • 3 cups water

Mexican Pulled Beef

  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons pulled beef spices
  • 500g pulled beef
  • 1 cup beef stock
  • 2 tablespoons tomato sauce
  • ½ teaspoon salt
  • 1 tablespoon Worcestershire sauce

Tomato and Coriander Salsa

  • ½ telegraph cucumber
  • 1 tomato
  • 1 capsicum, core and seeds removed
  • 1 avocado
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 3 tablespoons chopped coriander leaves and stalks

To Serve

  • 1 pottle sour cream
  • ½ block Colby cheese, grated

Steps

  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, heat a drizzle of oil in a large frypan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, until tender. Add garlic and pulled beef spices, and cook for a further 1-2 minutes, until fragrant.
  3. Add pulled beef, stock, tomato sauce and salt to pan. Bring to a simmer and cook for 5-6 minutes, until slightly thickened and reduced. Stir through Worcestershire sauce and season to taste with salt and pepper.
  4. While beef cooks, dice cucumber, tomato and capsicum 2cm. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Dice 2cm
  5. Add all tomato and coriander salsa ingredients to a medium bowl and toss with a drizzle of olive oil. Season to taste with salt and pepper.
  6. To serve, spoon ¾ cup cooked jasmine rice into each bowl and top with Mexican pulled beef, tomato and coriander salsa, a dollop of sour cream and some grated cheese.

Nutritional Information

Energy 2443 kj
584 kcal
Protein 33.3g
Carbohydrate 47.6g
Fat 28.5g