Our tested Steamed Beef Dip: street-style, generous, and balanced with ancho chilli. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the lime and the rest of the ancho chilli flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
The kind of Mexican plate you make on repeat. tomatillo and jalapeno, a proper slow-cook, and a...
Mexican
Members
The kind of Mexican plate you make on repeat. chipotle and honey, a proper glaze, and a finish...
Mexican The kind of Mexican plate you make on repeat. lime and coriander, a proper sear, and a finish...
Mexican This Mexican Fritters leans on cumin and garlic to do the heavy lifting. We steam the Chicken...