http://recipes.howstuffworks.com/mexica ... recipe.htm
Now, here is what I did to make it edible for Thoraf & I.
Ingredients:
1 kg approx. gravey beef or steak or whatever. Not too good a quality 'cause you want a bit of flavour but not too gristley either. Chicken would probably work fine too.
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon salt
1 cup taco sauce or salsa - I just put in about as much as I had available
Last time I cooked it I threw in some finely diced onion as well.
Probably no harm in a spot of garlic if you want either altho it isn't very 'mexican', is it ?
Mix together the cummin, coriander and salt and coat the meat in it.
Put a layer of diced onion in the bottom of the slow cooker.
Alternate layers of coated meat and onion and then pour the salsa over the top. Now cook on auto all day. Or for as long as you can hold out.
Presentation wise, I spread a bit of refried beans on a tortilla, sprinkled on some grated cheese and added the meat then wrapped it up in the tortilla and glued it down with a dab of refried beans. I put this in an pyrex dish, sprinkled a LOT more cheese on and a good dash of taco sauce. I baked it in the oven at about 160 deg. for about 20 minutes (I think) I was, after all, making this up by now
Serve with more taco sauce, sour cream and guacomale. My guacomale comprises of 1 to 4 ratio of sour cream to avacado blended together. It will go brown in an hour or so but I don't like lemon tasting avacado
This is a suprisingly filling meal - both Thoraf and Curtis could only eat one when served with a bit of rice and salad. I tend to make it mild and add spicy sauce for those who like it hot.
Here is the link to a rice recipe...
http://allrecipes.com.au/recipe/708/mexican-rice.aspx
We're still experimenting with this - the last serve laid in the stomach like lead pellets.
Now, bloody-well stop nagging me, Curt.
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