Diced Beef 3 ways- Hot Pot Tacos

Diced beef is a versatile meat and the prep work has beed done for you! With the weather starting to cool down and also wanting to be efficient in the kitchen I've created 1 recipe but will show you how to serve it 3 different ways. Batch cooking is a great way to save time and also get dinner on the table quickly. 

Ingredients

The Recipe

1. Heat a large cast iron pot or similar over high heat, add in some lard or tallow to coat the pan. 
2. Add in the onion and stir frequently for 1-2 minutes. Add in the beef, stir frequently fr 1-2 minutes. Then add in the spices and mix again.
3. Once the meat has browned slightly add in the tomatoes and broth/water. You want it to be covered well so add the extra cup in if needed.
4. Bring to the boil, add in the salt and some cracked pepper.
5. Simmer on low for 3 hours or transfer to a preheated oven at 150 degrees for the same time. 
6. You can add a tin of kidney beans with 30 minutes left of cooking. 
7. To serve: warm tortillas in a fry pan gently or wrap in foil and place in the oven for 15 minutes. You can make your own fermented wraps with my recipe here.  
8. In the taco fill with desired toppings such as: lettuce, spinach or rocket, diced tomato, tomato salsa, avocado, grated cheese, sour cream, fresh herbs, chilli sauces, and of course the beef hot pot mixture. 

Notes

Beef hot pot will last up to 6 days in the fridge and freezes well.

If you like chilli up the cayenne pepper amount. 

Look out for next weeks rendition- Beef Hot Pot Shashuka. 

• Share on:
• Send in WhatsApp
• Share on Facebook
• Share to X
• Pin it
• Send to Messenger
• Send to Email
• Share