Beef
Mexican beef hotpot
1. Bring 1L water to boil in the kettle.
2. Heat a large, deep pan with oil over medium heat. Dice onion, capsicum and potatoes, add to pan as you go. Add spices, tomato paste and stock cube. Cook, stirring, for 3 minutes or until fragrant.
3. Pour in hot water and simmer, covered, for 15 minutes, or until potatoes are tender.
4. Prepare salsa ingredients, toss together. Rinse and shred lettuce, slice jalapeño. Keep separate.
5. Season beef with salt and pepper, toss with flour to coat. Add to saucepan to cook for further 5 minutes.
6. Serve beef hotpot topped with salsa, lettuce, jalapeño, a dollop of yoghurt and corn chips on the side.
2. Heat a large, deep pan with oil over medium heat. Dice onion, capsicum and potatoes, add to pan as you go. Add spices, tomato paste and stock cube. Cook, stirring, for 3 minutes or until fragrant.
3. Pour in hot water and simmer, covered, for 15 minutes, or until potatoes are tender.
4. Prepare salsa ingredients, toss together. Rinse and shred lettuce, slice jalapeño. Keep separate.
5. Season beef with salt and pepper, toss with flour to coat. Add to saucepan to cook for further 5 minutes.
6. Serve beef hotpot topped with salsa, lettuce, jalapeño, a dollop of yoghurt and corn chips on the side.
1 tbsp oil, for cooking
1/2 onion
1/2 green capsicum
400g potatoes
2 tsp ground cumin
3 tsp smoked paprika
1 tsp chilli flakes
2 tbsp tomato paste
1 chicken stock cube
salsa
1 corn cob, kernels removed
1 avocado, diced
1/4 bunch coriander, chopped
1 baby cos lettuce
1 jalapeño
600g beef strips
2 tbsp flour (of your choice)
1/2 cup natural yoghurt
1 bag corn chips
salt and pepper, for seasoning
1/2 onion
1/2 green capsicum
400g potatoes
2 tsp ground cumin
3 tsp smoked paprika
1 tsp chilli flakes
2 tbsp tomato paste
1 chicken stock cube
salsa
1 corn cob, kernels removed
1 avocado, diced
1/4 bunch coriander, chopped
1 baby cos lettuce
1 jalapeño
600g beef strips
2 tbsp flour (of your choice)
1/2 cup natural yoghurt
1 bag corn chips
salt and pepper, for seasoning
