Richly flavoured beef mince sauces used in Mexican dishes, can taste even better the next day, because standing lets its flavour develop.
- Place the hot mince sauce into a shallow container and then into the fridge so it cools quickly.
- When reheating it is important that the liquid is very hot (bubbling) and the meat is fully heated.
Browning mince for Mexican beef recipes
- Cook the mince in a couple of batches - About 250g per batch, this way it will brown well without ‘stewing’ in the pan
- Crumble the mince into the pan - It cooks more evenly this way, use a fork to break up lumps.
- Cook the mince until any liquid that comes off the mince has evaporated – The mince can then begin to brown.
Use your slow cooker...even in summer
Beef cuts like beef chuck or gravy beef can make a wonderful Mexican meal. A slow cooker is ideal to cook them in, especially in summer, as it does the job without heating up the kitchen.