This dish features tender, slow-cooked flank steak that's shredded and packed into tortillas with cheese, all enhanced by a robust, homemade Mexican-spiced sauce.
Ingredients 11
1 garlic clove, chopped
1 hot chilli, chopped
1 heirloom tomato, chopped
1 onion, chopped
500 g flank steak
1 pack mexican spice mix
4 cups beef stock, divided
2 cups water
soft tortilla
cheese, grated or shredded
guacamole, for serving
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Method 9
Chop the , , , and .
Sear the in a hot pan for 5 minutes on each side. Set aside for slow cooking.
In the same pan, cook the and and add the . Cook for 10 minutes until soft.
Add 2 cups of beef stock and simmer for another 5 minutes.
Remove the sauce from the pan, blend the whole contents until smooth, then return to the pan with the . Add another 2 cups of and 2 cups of .
Reduce to a simmer and slow-cook for 4 hours, covered.
After 4 hours, pull the apart with 2 forks and turn off the heat.
Heat another pan. Dip in the cooking/meat sauce, add pulled beef and cheese inside, then fold and fry for 5 minutes on each side.
Serve with guacamole and extra dipping sauce from the original pot.
Luka Tanfara's tips
Be prepared to have extra napkins ready!
