This classic taco, which originated in the Mexican state of Jalisco, is often served for special occasions. The slow-cooked beef is marinated in adobo seasoning, vinegar and dried ancho chili peppers for loads of flavour.
Ingredients
- 8 Guerrero® Homestyle Fajitas
- 2 dried ancho chilli peppers
- 1 tbsp adobo seasoning
- 1 tsp dried oregano
- 1 tsp ground cumin
- 900g beef chuck, cut into large pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- ¼ cup red wine vinegar
- 2 tbsp olive oil
- 2 cups beef stock
- 2 bay leaves
- ½ cup diced red onions
- ¼ cup fresh coriander leaves
- Lime wedges, for serving
Method
1. Place ancho chillis on a microwave-safe plate. Microwave on high heat for about 1 minute or until fragrant. Let cool completely. Remove seeds and crush into smaller pieces; set aside.
2. Stir together adobo seasoning, oregano and cumin; rub all over beef. Toss together beef, onion, garlic, crushed ancho chilies, vinegar and oil. Cover and refrigerate for at least 1 hour or up to overnight.
3. Preheat the oven to 150°C. Pour stock into a large oven-safe pot. Add beef and bay leaves. Cover and bake for 2 ½ to 3 hours or until the meat is very tender.
