Mexican Beef Tortillas with Guacamole

FOR A 4-4.5 LITRE-CAPACITY SLOW COOKER. SERVES 6-8

This dish is great for feeding a large family or ideal for a casual lunch or dinner to share with a few guests. While it is perfectly acceptable to purchase ready-made soft tortillas, I really enjoy making them, so the recipe is included at the end.

For the Mexican Beef

½ cup warm water

3 teaspoons olive oil

750g stewing steak (such as chuck or gravy beef), cut into fine dice

600g beef or pork and veal mince

1 large onion, finely chopped

6 cloves garlic, crushed

4 long red chillies, finely diced

3 teaspoons lime juice

5 teaspoons ground cumin

1 tablespoon dried oregano leaves

2 teaspoons ground coriander

2 teaspoons tomato chutney

3 teaspoons soy sauce

3 teaspoons Worcestershire sauce

⅓ cup tomato paste

¼ cup tomato sauce (ketchup)

¼ cup red wine (such as Shiraz or Merlot)

400g tin corn kernels, drained

1½ teaspoons salt

400g tin red kidney beans, drained

3 teaspoons cornflour mixed to a paste with some or all of the cornflour paste

For the Guacamole

3 ripe avocados peeled and mashed

juice 1 lime

3 cloves garlic

3 tablespoons sour cream

To serve

12 to 18 tortillas

500g ripe red tomatoes, diced

6 spring onions, sliced

300ml sour cream

2 cups grated tasty cheese

Pour ½ cup warm water into the slow cooker and set to Low.

To make the Mexican beef, heat the oil in a large frying pan and brown the diced beef and mince together until well broken up. Place with the remaining ingredients in the slow cooker, except the kidney beans and cornflour paste.

Stir to combine, place the lid on the cooker and cook on High for 4 hours or Low for 7 to 8 hours until the beef is tender. Thicken if needed with some or all of the cornflour paste. Add salt and pepper to taste.

To make the Guacamole, combine all ingredients and mix well, adding salt and pepper to taste. Warm the tortillas and fill with a generous spoonful of the meat mixture and top with grated cheese and guacamole.