Australian Butchers' Guild
- Meat Beef
- Cut Chuck
Slow-cooked pulled beef wrapped in tortillas, topped with rich enchilada sauce and melted cheese—comfort food made easy. Recipe courtesy of ABG Ambassador Luke Leyson
Ingredients
| Ingredients | Comments | 10 Units | 20 Units | 40 Units |
| Chuck Steak | Sliced | 2kg | 4kg | 8kg |
| Refried Beans | (400gr = 1can) | 400gr | 800gr | 1600gr |
| Black Beans | 200gr | 400gr | 800gr | |
| Shredded Cheese | Mixed Blend/Cheddar | 200gr | 400gr | 800gr |
| Tomato Salsa | Add sparingly | 400gr | 800gr | 1600gr |
| Smoked Paprika | 20gr | 40gr | 80gr | |
| Salt | Add to taste with large volume | 15gr | 30gr | 60gr |
| Brown Sugar | 15gr | 30gr | 60gr | |
| Black Pepper | Cracked | 10gr | 20gr | 40gr |
| Tortillas | Medium sized | 10 | 20 | 40 |
Preparation
Butcher Preparation Instructions:
Cooking & butcher Preparation Instructions
- Prepare chuck in 5 x 5cm cubes
- Blend smoked paprika, salt, sugar and cracked black pepper together, coat beef
- Cook in slow cooker over night (8-12 hours on med heat) can also be prepared in pressure cooked for 4 hours
- Whilst warm mix in refried bean, black beans, shredded cheese and salsa
Butcher Tips
- Square up a whole chuck for shop for eye appealing steak for the display, use the off cuts for the pulled beef mixture
Construction:
- Place 150gr mixture in the middle of the tortilla
- Fold bottom half over meat, fold in the size and roll over to create cylinder shape
- Display individually in window or Grab & Go packs
Butcher Tips
- Adjust the product size to fit the container
- Sell in packs of 3 on oven friendly trays to maximise customer convenience
Customer Cooking Instructions
- Pre-heat oven to 170 degrees celsius
- Heat for 25mins
- Let cool before consumption
Serving Suggestion
- Serve with sour cream and guacamole