This is a wonderful, slow-cooked casserole which originates from the Mexican state of Jalisco, and particularly the state capital Guadalajara. In its homeland it is traditionally made with goat, but beef works just as well. It stars Guajillo and Ancho chilli, which gives a warm, fruity and slightly smoky flavour, backed up by the Mexican favourites Oregano and Cumin. The long marination process is essential, as is the slow cooking, but apart from the time taken it is a very easy recipe to prepare. It is perfect for a Saturday night family supper when served with warm corn tortillas and a selection of garnishes and salsas which should include chopped red onion and coriander, and some quartered limes to squeeze over the top. Any leftovers can be used for stuffing tacos or burritos during the following week.
Ingredients
750 g Beef Brisket5 Guajillo chillies
3 Ancho chillies
6 cloves Garlic
2 tsp Cloves
3 tsp Mexican Oregano
1 tsp Ground Cinnamon
4 Bay Leaves
1 bottle Mexican Beer (Sol or Corona are good, Modelo Negro is better)
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