M is for Mexican
10 mins
Cooking time
205 mins


Quantity Ingredient
2 tablespoons olive oil
1 teaspoon cumin seeds
2 onions, roughly chopped
2 garlic cloves, finely chopped
800g beef brisket, cut into 2.5-cm chunks
350g pork shoulder, cut into 2.5-cm chunks
1 ancho chilli
1 mulato chilli
2 guajillo chillies
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 x 400g tin tomatoes
600ml beef stock
large pinch sea salt
2 tablespoons chopped dark chocolate, (70% cocoa solids minimum)
tortillas, to serve
sour cream, to serve


  1. Preheat your oven to 150ºC. Heat one tablespoon of the olive oil in a large casserole dish and add the cumin seeds. Fry on a low heat for one minute until aromatic, then add the chopped onions and garlic. Soften for 10 minutes, stirring occasionally.
  2. Meanwhile, heat the other tablespoon of olive oil in a large frying pan and, working in small batches, brown the beef and pork in turn on a high heat for 2–3 minutes per side, until well browned. Add more oil if needed. Transfer the seared meat to a plate as you go.
  3. Toast the chillies in a dry frying pan for 2–3 minutes until aromatic. Place in a bowl and cover with justboiled water. Leave to soak for 10 minutes, then drain. Remove the seeds and chop finely.
  4. Once the onions in the casserole are softened, add the ground coriander, cumin, smoked paprika and finely chopped chillies. Stir-fry for 2–3 minutes until the spices are aromatic. Set aside.
  5. Once the meat is all browned, add the tomatoes to the pan used to sear the meat, and cook on a high heat for 2–3 minutes, scraping up any sediment from the base of the pan with a wooden spoon.
  6. Tip the tomatoes and browned meat into the casserole dish with the onions and spices and pour in the beef stock. Add a large pinch of sea salt and stir well.
  7. Bring to the boil, cover, then transfer immediately to the oven to cook for 3 hours.
  8. Once cooked, shred the meat with two forks and stir the chocolate through the sauce. Season to taste with the sea salt. Serve with tortilla and sour cream.
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