I'll tell you what's for dinner tonight, it is slow cooked Mexican beef. I'm gonna searve it in tacos, you can do it anyway you want, but here’s the important par. You start off with some beautiful chuck beef and then you make a Mexican dry rub for it.
So just go ahead and throw your oregano, your cumin, your chili powder and your cayenne pepper. Little bit of black pepper. And of course that Garlic powder. Ok, you stir it together, then you just sprinkle it over you beef. It's a really good affordable way to make delicious Mexican food.
Go ahead and toss it around, you can turn them over. This is one of those wonderful dishes that once you’ve made it once, I promise you, it will become a part of your repertoire cause you just fall in love with it. Oh immediately the spices, the flavours, the aroma, you just know that Mexican food is full of all those things and every time you cook it, I’ll tell you what the neighbours come knocking cause they’re like, what's for dinner, I can smell it from here.
Then we clean up, we’re gonna cut some onions and garlic and while we’re browning this of we throw that in together, you put a little bit of water and it’s going to go in the oven really slow, so about a 150 fan Forced 130 without a fan. Drop a lid on and it's going to be in there for about 4 hours. Set it and forget it.
Alright, now, the perfect accompaniment to this as a taco, is this guy butternut pumpkin, so all I'm going to do here, you leave these nice big pieces, cause of course, when they cook they are going to shrink. Alright, so it goes in, give it a quick drizzle of olive oil. A little bit of Salt and pepper. So once you’ve seasoned and oiled your pumpkin, it goes into the oven 200 to 250 degrees for about 20 minutes.
So once your beef has had a few hours to braise, this one 's been in for about 3.5 hours, take a look at. Oh yeah baby, what we’re gonna do next is pull those big chunks of beef out and I’ll stick them in this bowl. Then we're gonna separate the fat and the sauce and we're gonna mix that back through.
Ok, so we discard the fat, come back to your beef and then pull it, just use a couple of folks and it is just lovely. Then of course you want to get that juice, sans fat and go ahead and pour that straight back over the top. I’ll throw in some tortillas into the pan. The truth is either one of these 2 things would make a great taco, but together…. It's going to be unbelievable. Don’t mind if I do.