This Mexican Bowl leans on ancho chilli to do the heavy lifting. We slow-cook the Beef for real depth, then bring it together in one pan.
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. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the black beans and the rest of the ancho chilli flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
This Mexican Skewers leans on chipotle and honey to do the heavy lifting. We steam the Pork for...
Mexican
Members
A fire-roasted take on Turkey Crumble, built on cumin and garlic and finished the way we like...
Mexican A bright take on Mushroom Salad, built on cumin and garlic and finished the way we like it....
Mexican
Members
This Mexican Fritters leans on ancho chilli to do the heavy lifting. We roast the Lentil for...