Mexican Beef Pot Roast

La Banderita street tacos, to serve

Coriander, to serve

Sour cream, to serve

2 white onions, finely chopped

Pot Roast

1.5kg round beef roast, tied (or chuck beef roast)

1 brown onion, sliced

4 whole cloves garlic, bruised

1 large red capsicum, sliced

1 tsp cumin seed, crushed

1 tsp. coriander seeds, crushed

1 tbsp smoked paprika

1 tsp dried oregano

2 tbs chipotle chilli in adobo sauce

1 tsp tomato paste

1/4 cup apple cider vinegar

2 tsp maple syrup

1.2L beef stock (or enough to almost cover roast)

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Pre heat the oven to 160C.

Step 2

Heat oil in a heavy based casserole pot over a medium to high heat. Season the meat with salt and brown the all over, then remove and set aside.

Step 3

Add the onions, capsicum and garlic and sauté until soft and golden. Add the spices, oregano and chipotle in adobo sauce and cook for minute, then add the tomato paste, vinegar, maple syrup and stock. Return the meat and cover with a piece of baking paper followed by the lid. Cook for 2 hrs or until tender.

Step 4

Remove meat from pot and reduce the cooking liquid by a half or until thicker and rich. Cut off string from around the meat and slice or shred. Fold meat through sauce.

Step 5

Serve with pot roast with warmed tortillas, sour cream, onions and coriander.