Mexican Beef with Cornmeal Topping Recipe
(serves 4)

Ingredients:

For the sauce:
2 tbsp
2 stalk
3 cloves
1
1
2 tsp
750 g
150 ml

425 g
3 tbsp
1 tbsp
 

For the topping:
150 g/ 1 cup
60 g/ 1/2 cup
2 tsp

1
60 g
185 ml
 

olive or vegetables oil
celery, chopped
garlic, peeled and finely chopped
onion, finely chopped
red pepper, diced
cumin seeds
chuck steak, fat removed & minced
beef or vegetable stock or water
A few drops Tabasco sauce
canned chopped tomatoes
tomato paste
chopped fresh oregano or marjoram
A pinch each of salt, cayenne pepper & chili powder
 

cornmeal
self-raising flour
baking powder
Salt and black pepper
large egg, beaten
butter, melted
milk

Method:

1. To make the sauce, heat oil in casserole over medium heat. Add the celery, garlic, onion and red pepper, cook until soft & lightly colored.

2. Stir in cumin seeds until fragrant. Add beef, cook until it is no longer pink, but do not let it brown.

3. Stir the stock or water, Tabasco sauce, tomatoes, tomato paste and oregano or marjoram into the meat and heat until bubbles just begin to appear. Cover the casserole and cook for 60 minutes. Meanwhile, preheat the oven to 220 ^oC.

4. To make the topping, mix the cornmeal, flour, baking powder and seasoning together in a bowl. Stir in the egg, melted butter and milk and stir until it is smooth.

5. When the meat sauce is cooked, season it to taste with salt, cayenne pepper and chili powder. Spoon on the cornmeal topping. Smooth the top with a spatula and bake the dish for about 15-20 minutes, or until the cornmeal has set.

PREPARATION TIME:     15 minutes                             COOKING TIME:    1 hour 30 minutes

 

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