Slow Cooked Beef Tortilla Wrap ‘Recipe’

The end result of this slow cooked beef tortilla wrap ‘recipe'(note that I added inverted commas) makes the wait worthwhile.

It’s easy to make, has a decent amount of heat (if you’re white), and the tender chunks of beef is what makes it.

I have a few other recipes for tortillas and tacos that I make with leftovers, which I’ll eventually post up.

Those are definitely quicker options.

All of these, made for a great snack or lunch option.

Come to think of it, you could pretty much take this recipe and use it for a beef chili.

Just replace the cut of meat and add some beer.

This is a great recipe for winter or for watching sport for that matter.

I love to watch cricket so there’s always time to fill while watching a test match!

I confess this recipe may cross some unwritten line regarding Latin food.

But I haven’t been to that part of the world yet, (and I know sour cream is a no-no), so forgive me for I know not what I do.

INGREDIENTS

500g blade/gravy beef/chuck

2 tbs tomato paste

1 can diced tomatoes (400g/14.5oz)

2 cups beef stock/broth (32oz)

1 can Chipotle peppers in Adobo sauce

1 large brown onion

4 cloves garlic

1 can washed kidney beans

1 green pepper/capsicum

2 tsp chili powder

1 tsp sweet paprika

1 tbs fresh cilantro/coriander

1 tsp cumin

Cheddar cheese for grating

Tomatoes

Lettuce (something with crunch)

Or some pico de gallo instead of the lettuce if thats your style

Tortillas

Sour cream or Guacamole

Beef stock

METHOD

Cut beef into strips, season, and brown off in batches

Seat meat aside in a bowl and cover

Deglaze the pan with some beef stock and dislodge all of the goodness stuck to the bottom of the pan and add to the beef

Saute the onions and garlic, adding spices as you go – not the coriander/cilantro

Add the stock and tomato paste, stirring through

Bring to a boil and then reduce to a simmer

Turn on the cricket

Cook for three hours and reduce the liquid to about a third or less

You can always add some water if you think you’ve gone too far or have fallen asleep

At the one hour mark, preheat the oven to 200 degrees c (390F)

Lightly coat the pepper with olive oil and place on a tray, cooking for about 20 mins

Once blackened, place the pepper in a bowl and cover it with cling wrap

Leave it for about 20 mins

After that, remove the skin and the seeds, finely dice, and add it to the sauce

When you have about 30 mins to go, add in the kidney beans

Then just before serving, remove the Chipotle peppers and stir through the fresh cilantro/coriander

Season to taste

All up this should take about 3 hours and 45 mins

It should make 6 large tortillas