- 1 large onion, thinly sliced
- Sea salt and freshly ground pepper
- 2 carrots, cut into julienne strips
- 1 red, green or orange pepper, thinly sliced
- 500g cherry tomatoes, halved or large tomatoes, diced
- 1 tsp cumin seeds
- 450-500g stewing or braising steak
- 2-3 tbsp white wine or cider vinegar
- 2 bay leaves
- 3 garlic cloves, finely chopped
- 1/2 tsp ground cinnamon
- A pinch of ground cloves
- 4 tbsp tomato puree
- 1 lime
- Crème fraiche
- A large handful of fresh coriander
1. Get a large casserole dish really hot. Add your onions. Cook, using no oil, stirring often. The idea is to char them a little, giving a slightly smoky edge to the dish.
2. Add a good pinch of salt. Fold in the carrots and peppers. Cook, stirring often, to soften and slightly char the veg.
3. Add the tomatoes. Cook a little further, letting all the veg mingle and the tomatoes reduce down a little.
4. Add your stewing or braising steak. Pour in enough water to just cover. Spoon in a splash (about 2 tbsp) of vinegar, the bay leaves, garlic and spices. Bring to the boil. Reduce heat. Cover. Simmer for 2 1/2 hrs, or till the meat is fall-apart-tender.
5. Spoon the meat and veg out of the broth. Let it cool a little.
6. Swirl the tomato purée through the cooking juices. Reduce down till it’s thick and rich in flavour. Taste. Add a little extra vinegar, salt, pepper, etc if needed.
7. Shred the meat. Pour the reduced sauce over. Add a bit of grated lime zest and juice.
8. Bundle the saucy shredded meat and veg into a tortilla with crème fraîche and fresh coriander, or serve with rice.