Friday, 27 July 2012


I LOVE MEXICAN FOOD! My first job was in a Mexican restaurant, stemming after my stint in work experience i was nearly 15. My boss could see my passion for food and cooking, so she allowed me in the kitchen. I would cook fajitas, tacos, nachos (we had these awesome ones that stood up not lay flat, and we were only 1 of 3 restaurants in Victoria that serves them this way) burritos, enchiladas, quesidillas, toquitos, and many more Mexican goodies! I learnt a lot in my time working here, I thought  taco meat was made with mince, oh so wrong! I was also taught to use both hands in the kitchen, what a valuable lesson! So i have been searching for years and years to find out what meat she used in her tacos. I came across a recipe for pulled beef and I adapted it for my Mexican meat. You can use chuck/casserole beef, brisket or skirt steak to get the desired effect.

My Mexican Pulled Beef
TACO SEASONING - I use organic spices and herbs. You can usually get them from your local organic shop.

1 tbs chili powder (I like things HOT but if you family doesn't half this dose)
1/4 tsp garlic powder
1/4 tsp onion powder or flakes
1/1 tsp red pepper flakes
1/4 tsp oregano
1 1/2 tsp ground cumin
1 tsp salt
1 tsp pepper
2 tsp smoked paprika
1/4 tsp cayenne pepper (i like things HOT but if your family doesn't please omit)

Mexican Seasoning
Mix together! I have been know to times this recipe by many so I have a stock pile on hand for a quick and easy dinner.

There are so many way's to use this powder, here are some of my suggestions

- Fry a couple of chicken breasts cut into strips, once coloured nicely add the spice mix, toast. Add a can of tomatoes and beans. Eat this as is or with rice. You can wrap in a burrito, enchilada, use it in a taco.

- Make frijoles (re-fried beans) by frying an onion and some garlic toast half the spices, add a can of red kidney beans and half a tin of tomatoes, roughly mash. Add a couple of tablespoons of roux (equal parts flour and butter cooked out) allow to thicken a couple of minutes serve as a side dish to your Mexican feast.

- Fry big chunks of chuck, brisket or skirt steak, add seasoning and toast. add 1 can of tomatoes and 200 mls of stock (chicken or beef). Cook for a couple of hours until meat falls apart. Remove meat from sauce and simmer rapidly until a very thick sauce is achieved add pulled beef and stir through sauce. You can use this meat in tacos, burritos, enchiladas, quesidialls, toquitos and under tacos.

Use it under Nachos

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