The ideal recipe when you’re looking to take Mexican Mondays to the next level. The addition of a super-hot Trinidad Scorpion Pepper in this recipe gives it a mega kick but doesn’t detract from the wonderful Mexican flavors of the Taco Spice Blend and works perfectly with the melting, tender, pull-apart beef. This super-simple recipe is very easy to do – simply set and forget – but does not scrimp on flavor.
Served with some creamy limey avo for cooling everything down, some simple toppings of fresh diced red onion, and coriander sprigs, all enclosed in some soft tortillas – simple, spicy, and oh so delicious!
Spices used in this recipe
Mexican Taco Spice Mix – Mild, Salt-free
Our Mexican Taco spice mix is all you need to bring the authentic flavours of Mexico to your tacos. This mix has a big hit of flavour yet is very mild in heat so is perfect for the whole family. Although it has been specially blended with tacos in mind, this delicious blend can be added to just about any dish for a Mexican twist. Our flavourful blend is also a salt-free one so is a much healthier alternative to many of the other bottled sauces and blends on the market.$3.45
Trinidad Scorpion Chilli – Caution, Extremely Hot Chillies
CAUTION WORLD’S NO #2 HOTTEST PEPPER
The Trinidad Scorpion is a variety of the Capsicum Chinese species, which is the bonnet family of peppers. The Trinidad Scorpion strongly resembles the habanero and the Scotch Bonnet—but the Trinidad Scorpion has both of these peppers beat with its extreme heat! The only other pepper listed by the Guinness Book of World Records that beats the Trinidad Scorpion pepper is Carolina Reaper pepper. In the world of peppers, this hotness is measured based on the Scoville scale. The Trinidad Scorpion hottest chilies measure a whopping 1,500,00-2,009,231 SHU.
The more Scoville heat units (SHU) that pepper has, the spicier it is. For example, the bell pepper has zero SHU, while jalapeño and chipotle peppers measure 10,000 SHU each.
Its delicious flavor is great in BBQ and hot sauces, making it one of the most sought-after peppers by true Pepper Heads around the world.$5.99
Place a heavy-based pot on high heat and add the olive oil. When hot, add your beef chunks in and brown on all sides – set aside on a plate.
Add one of the diced onions into the pot and scrape the bottom to release the sticky bits from the beef – cook for 2-3 minutes until nice and soft. Add your taco spice mix and the scorpion pepper and toss to coat the onion.
Add your beef back into the pot and toss to coat in the spices and onion. Add in your stock, apple cider vinegar and a good pinch of salt. Finely chop half the coriander bunch and add into the stockpot – stalks and all. Bring to the boil then reduce to a simmer and place the lid on.
Cook on low heat, stirring occasionally to make sure the bottom isn’t sticking, for 2.5-3 hours – keep an eye on it and add more stock or water if the liquid goes too low.
In the meantime, place the avocado in a bowl with a generous pinch of salt and the juice of half the lime and mash with a fork. Set aside.
Once the meat is done and tender, remove it from the pot and shred the beef with two forks. Place the shredded meat back into the pot and stir in the juices.
Warm the tortillas through in the microwave or on a hot, dry pan and serve alongside the pulled beef, smashed avo, fresh coriander sprigs, and remaining onion. Dress with the remaining half lime juice and enjoy!