This Southwest American/Mexican dish takes a while to marinate and then it is slow cooked but it is well worth it. The meat is perfect in fajitas, enchiladas, tacos or any Mexican-type meat dish. This also works well with pork.
5 tablespoons chilli powder
1 teaspoon cornflour
2 tablespoons fresh lemon juice
1.75kg beef topside roast, cubed
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In a medium bowl, combine the chilli powder, cornflour, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator overnight or up to 16 hours.
Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and falls apart easily.
Used different ingredients.
I tried it with a pork roast and marinated it for about 12-13 hours. I also added onions and green chillis to it. It wasn't spicy to my husband or me, but we really enjoyed it. - 29 Sep 2008
Recipe is so easy and tasty! We thought it needed salt. - 29 Sep 2008
This was very good, although I was expecting it to taste more authentic, tasted just like a roast to me. It was very good in a burrito with beans etc, this helped a lot with the taste better than on its own. - 29 Sep 2008