Mexican Pulled Beef and Rice

Cook Time 1 hour

Servings 4

Ingredients

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

3g paprika

1g ground cumin

7g tomato paste

250g tinned tomato pulp

40g frozen corn kernels

½ tsp dried oregano leaves

Pinch of black pepper

4g salt

4g brown sugar

3 chipotle peppers, chopped finely

130g canned refried beans

Turmeric Rice

200g wild rice

1 tsp turmeric

To Serve

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

Method

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.