Mexican Slow-cooked Sticky Beef with Blue Corn Tortillas

🍷 Slow-Cooked Spiced Beef with Orange & Red Wine

Serves: 4 | Total Time: 6 hrs (including final simmer)

Perfect with corn tortillas, guacamole, and a glass of Malbec!

🛒 Ingredients

For the Beef & Marinade

• 700g beef chunks

• 4 cloves garlic, finely diced

• 2 tbsp olive oil

• 1 tsp ground coriander

• 1 tsp habanero flakes

• 1 tsp cumin seeds

• 1 tsp chipotle chilli flakes

• 1 tsp dried oregano

• 1 tsp garlic pepper

For the Stew Base

• 1 large (or 2 small) red onions, finely diced

• 1 red pepper, sliced

• Zest of 2 oranges

• 2 oranges, cut into wedges

• Knob of unsalted butter

• 1 tbsp groundnut oil

• 500ml beef stock

• 1 bottle dry Malbec (or other full-bodied red wine)

To Serve

• Corn tortillas

• Fresh coriander

• Guacamole

• Salsa

• Crème fraîche

• Pickled jalapeños

  
  

👨‍🍳 Method

1. Marinate the Beef 

   In a large bowl, mix the beef with garlic, olive oil, coriander, habanero flakes, cumin seeds, chipotle flakes, oregano, and garlic pepper. Cover and marinate for at least 1 hour (or overnight in the fridge).

2. Cook the Base 

   In a large pan, heat a knob of butter and 1 tbsp groundnut oil. Sauté the red onions until softened (5–7 mins). Add the sliced red pepper, orange zest, and orange wedges. Stir well.

3. Add Liquids 

   Pour in the beef stock and full bottle of red wine. Bring to a gentle simmer. Transfer everything to a large Dutch oven or ovenproof pot.

4. Brown the Beef

   Using the same frying pan, sear the marinated beef in batches until browned. Add the beef to the pot with the stock and wine mixture.

5. Slow Cook

   Cover and place in a preheated oven at 150°C (300°F). Cook for 5 hours, stirring occasionally.

6. Finish Uncovered

   Remove the lid and cook for a further 30 minutes to reduce and intensify the sauce.

7. Serve 

   Fill warm tortillas with the beef, then top with guacamole, salsa, coriander, crème fraîche, and pickled jalapeños.