Beef and kale slaw tortillas
*prepare early in day for an easy to assemble dinner.
Serves 6
1kg lean beef chuck steak cut in half
2 tbls rice bran oil/olive oil
2 onions finely chopped
2 cloves garlic, chopped
2 tps beef stock powder
1 ½ cups water
1 tin chopped tomatoes or 4 fresh tomatoes chopped
1 tsp tomato paste
2 tsp chilli powder
1 tbs paprika (smoked)
cracked pepper to taste
1 tbls cumin
1 tbls coriander
1 tsp sea salt
some rosemary
bay leaves
1 tbls red wine vinegar
12 corn tortillas
KALE SLAW
1 cup red cabbage finely shredded
1 cup white cabbage finely shredded
1 cup kale storks removed and finely shredded
½ cup greek yoghurt
2 tbls lemon or lime juice
1 red long chilli deseeded and finely chopped
2 tsp paprika
Method
Preheat oven to 140oC or use slow cooker.
Heat 1 tsp rice bran oil in pan and brown the meat each side, remove and then brown onion and garlic.
Either using casserole dish or slow cooker and place all the ingredients in and cook for 6 -8 hours until meat falls apart.
Make the slaw and refrigerate it.
Once cooked remove meat and shred with fork and you can dry fry this meat in a pan.
Place out tortillas, with slaw on top then add the beef last.
*Perfect iron and vitamin C meal and these vitamins together is the best way for iron to be absorbed in body.
*Can eliminate the tortillas and serve on homemade sweet potato round chips for a healthier option.
*Perfect to have as dinner one night and lunch the next day.
