Ingredients

2 kg	chuck steak
2	spanish onions
1	red capsicum
1	green capsicum
2	cans of diced tomatoes
500+ mL	beef stock
2-6	cloves of garlic
1	chili (or 1/2 tsp dried chili flakes)
1 tsp	cumin powder
1/2 tsp	paprika
1 tsp	ground coriander seeds
2 tbsp	dried origano
	canola oil for cooking

Equipment

• heavy based pan with lid

Method

1. cook the steak in batches on high heat in oil to seal on all sides, set aside
2. dice onion, capsicum chili and garlic
3. fry vegetables lightly in oil until onion becomes transparent
4. return beef to the pan and add diced tomatoes and enough beef stock to cover
5. add spice and herbs
6. simmer covered at least 2 hours or until beef begins to fall apart, make sure enough liquid remains to cover beef, add more water as required
7. remove beef from pan and shred with two forks
8. return beef to pan and bring to boil then simmer off excess liquid
9. turn into delicious Mexican food

Notes

perfect for burritos, tacos, nachos

freezes really well in portion sized containers

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