If you’re looking for the best Paleo Mexican Beef recipe ever, than my amigos, you have come to the right place! Because today we are sharing with you a cooking show and recipe on how to do that!
Jen and Bumi have travelled all the way to Cabo San Lucas on the Pacific coast of Mexio. They’re playing cards with tropical fish, meeting Mexican pirates and of course, cooking juicy shredded Paleo Mexican Beef!!!
We also show you how to use your Paleo Mexican beef to make
PALEO MEXICAN BEEF INGREDIENTS
1 kg gravy beef or oyster blade steak cut into large chunnks (approx 3cm x 3cm cubes)
2-3 tablesppons cooking fat (butter/ghee/coconut oil)
2 onions cut in wedges
3 crushed cloves of garlic
3 tablespoons Mexican spice mix (available from delis, supermarkets, etc)
2 x 400g tins crushed tomatoes
1 cup tomato passata
FOR PALEO BURRITOS
Large cos or ice-berg lettuce leaves
FOR PALEO NACHOS
2 medium sweet potatoes very finely sliced
2-3 tablespoons of Macadamia or Olive oil
Salt and pepper
- Heat a large frypan over medium-high heat on the stove top and melt 1 tablespoons of your cooking fat.
- In two to three batches, brown your meat (see youtube clip for specific instructions). Add more cooking fat as needed.
- Once you’ve finished browning your meat, add another tablespoon of cooking fat and fry garlic and onioins on low heat until onion is translucent (approx 4-5 minutes).
- Add your Mexican spices and stir through onion and gralic for approx 1-2 minutes. Remove from heat.
- Put meat, onion/garlic mixture and remaining ingredients into the bowl of your slow cooker.
- Cook on low for up to eight hours or on high for 3-4 hours. The longer the meat cooks, the more tender it will be.
- When your meat is finished cooking, get out two forks and shred to pieces.
- Serve with gauamole (click here for recipe)
FOR PALEO BURRITOS
Wrap your meat in a lettuce leaf!!!
- Preheat oven to 180 degrees celcius
- Peel and thinly slice sweet potatoes (I used a mandolin to slice mine and get them super thin. The thinner they are, the crispier they’ll bake in the oven).
- Toss over oil, salt and pepper and make sure everything is coated well.
- Spread out in a single layer on two baking sheets covered with baking paper.
- Bake in oven for 20 minutes
- Remove and turn over. Bake for a further 20 minutes or until crispy.
- Serve with meat and guacamole.