Mexican slow cooked beef

400 g chopped casserole beef

1 large onion

4 cloves of garlic

2 chillies

1 teaspoon oregano

1 teaspoon ground cumin

1 teaspoon ground allspice

2 teaspoons chipotle cooking paste

200 g chopped tinned tomatoes

Toppings

Sliced avocado

Finely sliced red chilli

Finely sliced red cabbage

Chopped coriander

Sour cream

Chop onion, garlic and finely slice chillies

Heat oil in a large saucepan and brown the meat in batches. Set aside in a bowl

Cook the onion, garlic and chillies in the saucepan with oil on a low heat for 8/10 minutes

Add oregano, cumin and allspice. Cook for further 2 minutes.

Add chipotle paste, cook for a minute, tomatoes, cook for a further 1 minute.

Add the beef and stir. Add boiling water. Just enough to cover the beef. Season with salt and pepper. Stir and bring to the boil.

Transfer all the contents to a slow cooker and heat on low for at least 6 hours.

Just before it’s ready. Chop coriander, finely slice red chilli. Slice or chop avocado and finely slice red cabbage.

Serve with rice and garnish with coriander, chilli, avocado, red cabbage and a dollop of sour cream.