Australian Butchers' Guild
- Meat Beef
- Cut Chuck
Authentic Mexican Taco Filler.
Ingredients
| Ingredient | 1 Unit | 4 Units | 10 Units |
| Beef Chuck cut into 4cm pieces (1kg) | 1 | 4 | 10 |
| Chipotle chillies in adobo sauce | 3 | 12 | 30 |
| Garlic cloves | 3 | 12 | 30 |
| Brown onion | ½ | 2 | 5 |
| Ground cumin | 3 tsp | 12 tsp | 30 tsp |
| Dried oregano | 3 tsp | 12 tsp | 30 tsp |
| Salt | ½ tsp | 2 tsp | 5 tsp |
| Black pepper | 1 tsp | 4 tsp | 10 tsp |
| Beef stock | ½ cup | 2 cups | 5 cups |
| Water | ½ cup | 2 cups | 5 cups |
| Apple cider vinegar | 2 Tbsp | 8 Tbsp | 20 Tbsp |
| Olive oil | 2 tsp | 8 tsp | 20 tsp |
| Bay leaves | 2 | 8 | 20 |
** 1 Unit serves approx 6 people.
Preparation
BUTCHER – PREPARATION/METHOD
- In a blender or food processor pulse all marinade ingredients, except bay leaves, until smooth.
- Cut beef chuck into large pieces. Place beef in a plastic pouch with adobo sauce and bay leaves.
- Vacuum seal beef and adobo sauce for sale.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
- Transfer meat and sauce to a slow cooker. Cover and cook on low for 6 - 8 hours, or until very tender.
- Remove bay leaves, and use two forks to shred meat. Stir well to coat shredded beef in sauce.
SERVING SUGGESTION
• Pickled Red Cabbage and Onion, avocado, feta.
