LE CREME DE LA CRUMB HOW TO
LE CREME DE LA CRUMB CRACK

You can use this in any burrito, taco or rice bowl type scenarios. This melting, soft, gently flavoured beef is total supper time gold when it comes to Mexican style cooking. So much more attractive than looking at my ugly trotters doing it.

LE CREME DE LA CRUMB HOW TO

Here’s a handy guide on how to fold a burrito successfully. I went for a Burrito Beef Bowl affair, but also fashioned it into a traditional wrapped burrito for the boys. Now, you can assemble this dish from here on it however you please. Of course, include generous spoonfuls of your Coriander Lime Rice.

I am not a huge red onion fan but it works well with some juicy tomatoes. For me, it’s all about the black beans, sour cream and cheese. These were some of our families top choices. Now prepare your wonderful sides and accoutrements. Shred the spiced beef and spoon over some of the cooking juices for added *brace yourself* moistness. Once the beef cooking time is up, it easily shreds and smells divine, remove it from the cooking juices and pop on a plate. Stir your dressed rice well, season, then pop this wonderful herby scented dish to one side while you prepare the beef and it’s accompaniments. To make the fragrant coriander and lime part, take the goblet of your blender and add the fresh coriander, lime juices and zest, garlic and olive oil.īlitz this emerald green dressing into oblivion then pour onto your still hot rice. Leave the drained rice in the colander covered in a tea towel to absorb the excess water. I like to just simmer mine in copious amounts of boiling salted water then strain after 10 to 12 minutes.

LE CREME DE LA CRUMB CRACK

While this is doing it’s slow cooking thing, crack on with the Coriander Lime Rice.Ĭook your rice in whichever way you prefer. Once mixed, pour this over your beef, pop on the lid and cook for 4 to 6 hours on high or 6 to 8 hours on low. Next, in a jug mix together the beef stock, vinegar, garlic and chilli paste.įollow in with the cumin, lime juice, oregano with the salt and pepper and stir well. Switch it on to heat up then take your beef and add it to the slow cooker bowl. And get me with my fancy Daylesford beef, but guess what, it was on offer and super value for money and wonderful quality.įirstly, dust off your slow cooker having found it after a summer hidden away. But no, the only thing I improvised with was the Chipotle paste from Waitrose over the whole peppers from the original recipe. I think I had always been put off cooking this style of food as I thought it had complicated, unattainable ingredients. Here’s the simple line up, nothing too alarming. The beef was given the ultimate seal of approval from the self titled Burrito Ben, which I did take as a compliment, as at least once a week he frequents a Mexican restaurant so he speaks from huge experience. Family Lucy Loves devoured their burritos and there was still a portion for leftovers, which I can confirm, are also delicious. These recipes make plenty to feed hungry friends and family. These two brilliant dishes were inspired by Add a Pinch for the rice and Le Creme de la Crumb for the beef, with thanks to them both.

The rice, quite frankly, is delicious eaten on it’s own straight from the bowl, but if you must adorn this, some tomato and red onion salsa and the melting beef make wonderful bed fellows. Once shredded this is crying out for a smattering of black beans, a dollop of sour cream and plenty of fresh coriander. The beef is tender, slow cooked and filled with warmth and just a hint of spice. This wonderful spiced combination is just what you need as a base for your burrito, taco, enchiladas or Mexican based bowl dishes. So, it is with their help and my huge cravings for all meals with a whiff of Mexico that I share with you today my Burrito Beef with Coriander Lime Rice. The boys are regulars at Tortilla and Chipotle, so I have been quizzing them on their favourite Mexican food menu favourites. I had, in the past, avoided anything wrapped in a tortilla or wedged into a taco, for no other reason than it didn’t look particularly inspiring and seemed quite complicated, but now I am frankly kicking myself that I have been missing out on such delights. I don’t want to become a holiday bore, but when we were in Florida we randomly ate some wonderful Mexican inspired food. Burrito Beef with Coriander Lime Rice Recipe

Le creme de la crumb