The best part? It’s so much cheaper (and tastier!) to prepare at home than eating out. On a recent family holiday, I was shocked at the price of takeout burritos we picked up along the way, especially considering how little beef was actually in them! We love serving this Mexican beef with rice (I have an incredible Mexican Tomato Rice recipe), but you could also purchase microwave Mexican-style rice from the supermarket or even serve with plain rice. We also love fresh tomato, coriander (cilantro), and red onion salsa, sour cream, spicy mayonnaise, and avocado; but the variations are limitless! Change the toppings to suit your tastes or try using this flavourful beef for burritos, nachos, or tacos.
What else can I serve with Mexican Slow-cooked Beef?
The serving options are limitless! Instead of tomato rice, try a base of rice with freshly chopped coriander (cilantro) and a squeeze of lime, quinoa, refried beans, or black beans. You can also experiment with different toppings such as grilled corn or zucchini (courgette), guacamole, salsa variations (like pineapple, red onion, and cucumber), pickled red onions, or tortilla strips for added texture and crunch.
Can Mexican Slow-cooked Beef be made in the slow cooker?
Yes! Follow the recipe up until step 3, then transfer the beef and onions to the slow cooker (slow-cooker). Add the remaining ingredients and cook on high for 4 hours or on low for 8 hours, or until the beef is tender and cooked through. Optional: remove the beef from the slow cooker, and return the sauce to the stove to thicken for 15 minutes on high. Shred the beef using two forks and return to the sauce.
Watch how to make Mexican Slow-cooked Beef
If you like this fresh, Mexican-inspired recipe, you may also love:Mexican Pulled Pork TacosMexican Beef Casserole Beef Burrito BowlsBeef QuesadillasLoaded Veggie Nachos 4.7 from 14 reviews
1 x 250 g (8.8 oz) Mexican-style microwave rice packet Coriander (cilantro), tomato, red onion salsa Freshly grated cheddar cheese Sour cream Lime wedges Sriracha mayonnaise Diced avocado
Follow the recipe up to and including step 3. Add the cooked beef, onion and garlic to the slow cooker along with the remaining ingredients. Cook on low for 8 hours or until the beef falls apart with a fork. Optional: remove the beef from the slow cooker, and return the sauce to the stove to thicken for 15 minutes on high. Shred the beef using two forks and return to the sauce.
MAKE AHEAD
Mexican Slow-cooked beef is perfect to make ahead of time, ready for when you need it. See the “Leftover” instructions below.
LEFTOVERS
Refrigerate for up to 3 days, freeze for up to 3 months in an airtight container. For best results, thaw completely in the fridge prior to reheating.
