Slow cooked Mexican beef

Mexican spice mix

• 1 tsp cayenne pepper
• 12 small dried chillies
• 2 tbsp cumin seeds
• 4 tbsp dried oregano
• 2 tbsp smoked paprika
• 2 tbsp sweet paprika
• 4 dried bay leaves
• 2 tbsp granulated garlic
• 2 tbsp ground cinnamon

Slow cooked beef

• 1 onion, cut into quarters
• 20 g oil
• 350 g beef chuck steak, cut into pieces (2 cm)
• 1 tsp Meat stock paste (see Tips)
• 110 g water
• 4 pitted dates
• 1 tsp peanut butter

Green chilli salsa

• 1 tsp sesame seeds
• 30 g pepitas
• 20 g pecan nuts
• 1 tsp cumin seeds
• 1 garlic clove
• 3 spring onions/shallots, white and green part, cut into pieces
• ½ - 1 fresh green chilli, deseeded if preferred and cut into halves
• 4 sprigs fresh coriander, roots and stems included
• ½ lime, zest only, no white pith
• 20 g olive oil
• 1 green capsicum, deseeded and cut into pieces (approx. 250 g)
• 1 jalapeño chilli, cut into pieces
• 1 pinch ground black pepper
• 20 g lime juice (approx. 1 lime)
• 60 g cheddar cheese, cut into pieces (3 cm)
• 4 corn tortillas, warmed
• sour cream, to serve