Shredded Mexican Beef Rice Bowl

Our Shredded Mexican Beef has no right being so full of flavour considering how easy and fuss-free it is to make. Add it all to one pan and chuck in the oven for 3 hours. Easy, healthy and high protein!

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Cook: 3 HOURS

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Preheat oven to 160°C/ 320°C.
Add the beef to a large, deep pan or casserole dish, drizzle with the oil and coat all over with salt, pepper, chipotle paste and fajita seasoning. Add the onion, garlic, passata and beef stock to the pan, cover and transfer to the oven. Slow cook the beef for 3 hours, checking once every hour to make sure it’s not drying out or sticking - if it does, then just add more beef stock and rice it a stir.
Make the pickled red onions. Add the water, vinegar, sugar, salt and peppercorns to a mason jar, shake the jar until mixed, add the red onion, seal and leave to pickle whilst the beef is cooking.
Once cooked, transfer the beef to a large bowl and pull apart using two forks, add in some of the tomato sauce from the pan and mix it in with the beef.
In a medium bowl, mix together the soured cream, tomato sauce (from the pan) and lime juice.
Make your rice bowl. Lay a bed of rice, add the shredded beef, then top with soured cream mixture and more tomato sauce. Serve with pickled red onions and pico de Gallo.

Nutritional Info

Per serving:
Cals – 552
Carbs – 42g
Protein – 48g
Fat – 18g

Ingredients

Serves 4

For the Shredded Beef:

  • 800g of braising beef - cut into 4 pieces.
  • 1 tbsp of groundnut oil.
  • Salt and pepper, to taste.
  • 1 onion - finely chopped chopped.
  • 3 cloves of garlic - finely chopped.
  • 1-2 tbsp of chipotle paste.
  • 2-4 tbsp of mexican/ fajita seasoning.
  • 500g of passata.
  • 500ml of beef stock

For the Pickled Red Onions:

  • 1 red onion - thinly sliced.
  • 250ml of boiled water.
  • 250ml of malt vinegar.
  • Tsp of granulated sugar.
  • Tsp of salt.
  • 8-10 peppercorns.

Soured Cream:

  • 150g of soured cream.
  • Tomato sauce, add as much or as little as you wish!
  • Juice of 1 lime.

To serve:

  • 150g of basmati rice, per serving.
  • Pico de Gallo or any type of salsa.

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