Tex Mex beef

Name: Tex Mex beef
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 2 tbsp vegetable oil; 500g topside or rump steak, cut into pieces; 1 red onion, cut into wedges; 2 tsp ground cumin; 1 tsp sweet smoked paprika; 1 tsp cocoa powder; 2 tbsp tomato purée; 1 tbsp chipotle paste (we like Discovery, from Waitrose); 175ml chicken stock; Green chilli, thinly sliced, to serve; Nachos, to serve; Guacamole, to serve; Soured cream, to serve; Grated cheese, to serve

Published: 31 Dec 08
Updated: 18 Mar 24

Test kitchen approved

This recipe cooks steak with red onions, cumin, sweet paprika and cocoa powder until it’s tender and sticky. A perfect midweek meal recipe when served with nachos, guacamole and soured cream.

Serves 4
Hands on time 10 mins, plus 40 mins cooking time

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Ingredients

2 tbsp vegetable oil
500g topside or rump steak, cut into pieces
1 red onion, cut into wedges
2 tsp ground cumin
1 tsp sweet smoked paprika
1 tsp cocoa powder
2 tbsp tomato purée
1 tbsp chipotle paste (we like Discovery, from Waitrose)
175ml chicken stock
Green chilli, thinly sliced, to serve
Nachos, to serve
Guacamole, to serve
Soured cream, to serve
Grated cheese, to serve

Method

Heat 1 tbsp vegetable oil in a pan and brown the steak then set aside. Heat the remaining oil in a pan and fry the onion wedges, for 5 minutes, until tender.
Add the ground cumin, sweet smoked paprika and cocoa powder and cook for a further minute, then stir in the tomato purée, chipotle paste and the chicken stock. Season well and simmer for 30 minutes, until sticky and the meat is tender.
Put in a serving dish, garnish with green chilli and serve with nachos, guacamole, soured cream and grated cheese.

Recipe from January 2009 Issue

Nutrition

Nutrition: per serving

Calories: 223kcals
Fat: 10.5g (2.2g saturated)
Protein: 32.2g
Carbohydrates: 3.7g (2.4g sugars)
Salt: 0.6g

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