Slow-cooked Beef Chilaquiles
By not-recognized
Published on 04 October 2022
This recipe takes the popular Mexican chilaquiles (authentic nachos) recipe and turns it up a notch. Chilaquiles are served any time of day all over Mexico. One of the key ingredients of the chilaquiles is Blanco Niño tortilla chips. The team makes authentic tortillas and tortilla chips using an ancient method to produce a product that tastes as authentic as possible. This, in our humble opinion, is the perfect comfort food.One of the key ingredients of
the chilaquiles is Blanco Niño tortilla chips. The team makes authentic
tortillas and tortilla chips using an ancient method to produce a product that
tastes as authentic as possible. This, in our humble opinion,
is the perfect comfort food.Time and servings
4 hrs 20 minsTotal time
5Servings
20 minsPrep time
4 hrsCooking time
Ingredients
- 5 dried chillies
- 400 g of beef shin, chunks of approx. 100g each
- 1 red onion, 1/2 thinly sliced, plus 50g of the remaining half, diced
- 2 garlic cloves
- 25 g of tomato puree
- 3 plum tomatoes
- 1 tsp of rapeseed oil
- 0.25 tsp of ground allspice
- 0.25 tsp of ground cinnamon
- 0.25 tsp of ground cumin
- 0.25 tsp of whole caraway seeds
- 150 g of greek yoghurt
- 75 g of feta
- 10 g of fresh coriander, leaves only, roughly chopped
- 10 g of jalapeño chilli or mild red chilli, finely sliced
- 2 packets of blanco niño lightly salted tortilla chips
Method
Step 1
For the pulled meat sauce, preheat the oven to 150ºC/130ºC fan/gas mark 3. In a large pan, bring 500ml water to the boil and set aside.Step 2
De-seed and de-stem the chillies. Heat up a medium pan over medium heat and roast the dried chillies until they become fragrant and the inside skin colours. Place the chillies into the pan with the boiled water and leave them to rehydrate for 15 mins.Step 3
In the same pan used to toast the chillies, turn the heat up to high and add a drizzle of rapeseed oil, then brown the meat on all sides. Be sure to do it in batches so the meat has enough space to brown properly. Set the meat aside.Step 4
Add a little more oil to the pan, turn the heat down to medium and then add all the spices. Stir to fry them well for a few seconds and then add the onion and a pinch of salt. Cook for 5 mins.Step 5
While that’s happening, in a blender, add the rehydrated chillies with their water, the garlic, tomatoes and tomato puree and blend until smooth.Step 6
Pour the blended mixture over the onion mixture in the pan and let it sizzle for 2 mins. Add the meat back into the pan along with 250ml water and bring the whole mixture to the boil. Cover and transfer the pan to the preheated oven and cook for 3.5 hrs or until the meat is soft and falling apart. You can also cook the meat in a pressure cooker for about 1.5 hrs if you prefer.Step 7
Once the meat is cooked and soft, leave it to sit in the sauce for 30 mins – this way it will be able to relax and absorb more liquid, and therefore become juicier.Step 8
Remove the meat from the sauce and pull it apart using a pair of forks. Put it back into the sauce and mix together thoroughly. Season with salt.Step 9
To serve, arrange the Blanco Niño Lightly Salted tortilla chips on a large plate or platter and pour over the pulled meat sauce. Add dollops of yoghurt on top and crumble the feta all over. Scatter over the 50g diced red onion, coriander leaves and sliced chillies. Serve immediately.