Mexican Pulled Beef Salad

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 3mins
Mexican Pulled Beef Salad


  • Serves 4

Warm Salad


Send me these ingredients


  1. Preheat oven 130°C fan forced. Toss the beef in the Mexican seasoning, Heat 1 teaspoon oil in an ovenproof casserole dish over a high heat. Add half the beef. Cook, for about 2-3 minutes, turning until browned all over. Remove to a plate. Repeat with oil and remaining beef.
  2. Reduce heat to medium. Add remaining 2 tsp oil and the onion. Cook, stirring occasionally 3 minutes until soft. Add the stock and tomatoes. Return the beef and any juices, bring to simmer. Press a piece baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 3 hours. Remove from oven, allow to stand.
  3. Preheat oven 220°C fan forced. Scatter the cauliflower, capsicum, carrots, corn (still on the cob) and chickpeas into a large roasting pan. Drizzle with oil and sprinkle with seasoning. Turn to coat. Roast 30 minutes, turning vegetables once or until vegetables are tender. Remove corn to a board, cut off the kernels. Return the kernels to the vegetables.  Whisk all the dressing ingredients together.
  4. Remove beef to a board, coarsely shred. Add to the vegetables. Spoon into bowls, spoon over the dressing. Scatter with coriander and serve with guacamole and extra lime wedges.