Tex Mex beef

Name: Tex Mex beef
Yield: Serves 4
Cuisine: Mexican recipes

Easy
January 2009

Easy
January 2009

Serves 4
Hands on time 10 mins, plus 40 mins cooking time

This recipe cooks steak with red onions, cumin, sweet paprika and cocoa powder until it’s tender and sticky. A perfect midweek meal recipe when served with nachos, guacamole and soured cream.

Gluten-free recipes

Nutrition: per serving

Calories: 223kcals
Fat: 10.5g (2.2g saturated)
Protein: 32.2g
Carbohydrates: 3.7g (2.4g sugars)
Salt: 0.6g

Nutrition: per serving

Calories: 223kcals
Fat: 10.5g (2.2g saturated)
Protein: 32.2g
Carbohydrates: 3.7g (2.4g sugars)
Salt: 0.6g

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp vegetable oil
500g topside or rump steak, cut into pieces
1 red onion, cut into wedges
2 tsp ground cumin
1 tsp sweet smoked paprika
1 tsp cocoa powder
2 tbsp tomato purée
1 tbsp chipotle paste (we like Discovery, from Waitrose)
175ml chicken stock
Green chilli, thinly sliced, to serve
Nachos, to serve
Guacamole, to serve
Soured cream, to serve
Grated cheese, to serve

Ingredients

2 tbsp vegetable oil
500g topside or rump steak, cut into pieces
1 red onion, cut into wedges
2 tsp ground cumin
1 tsp sweet smoked paprika
1 tsp cocoa powder
2 tbsp tomato purée
1 tbsp chipotle paste (we like Discovery, from Waitrose)
175ml chicken stock
Green chilli, thinly sliced, to serve
Nachos, to serve
Guacamole, to serve
Soured cream, to serve
Grated cheese, to serve

Method

Heat 1 tbsp vegetable oil in a pan and brown the steak then set aside. Heat the remaining oil in a pan and fry the onion wedges, for 5 minutes, until tender.
Add the ground cumin, sweet smoked paprika and cocoa powder and cook for a further minute, then stir in the tomato purée, chipotle paste and the chicken stock. Season well and simmer for 30 minutes, until sticky and the meat is tender.
Put in a serving dish, garnish with green chilli and serve with nachos, guacamole, soured cream and grated cheese.

Method

Heat 1 tbsp vegetable oil in a pan and brown the steak then set aside. Heat the remaining oil in a pan and fry the onion wedges, for 5 minutes, until tender.
Add the ground cumin, sweet smoked paprika and cocoa powder and cook for a further minute, then stir in the tomato purée, chipotle paste and the chicken stock. Season well and simmer for 30 minutes, until sticky and the meat is tender.
Put in a serving dish, garnish with green chilli and serve with nachos, guacamole, soured cream and grated cheese.