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Recipe Category: Mexican
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Pico De Gallo Recipe
Ingredients
- shredded cheese
- sour cream
- lime wedges
- extra cilantro/coriander leaves
Method
- Combine the Spice Mix ingredients in a bowl
- Sprinkle 4 teaspoons over the beef and pat so it sticks
- Heat the olive oil in a large heavy based pot over high heat
- Add the beef and brown well on all sides
- Remove onto a plate and turn the stove down to medium
- Add the garlic and onion and cook for 3 minutes until soft
- Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid
- Add tomato, beef stock, water and remaining spice mix
- Mix, then return beef into pot
- Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly
- Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred
- Remove the beef from sauce, shred with 2 forks
- Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste
- Adjust salt to taste
- Toss beef back into the sauce reserving some Sauce for drizzling on tacos
- Transfer beef into large dish and serve
- To make up the tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves
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