Mexican · Lunch
Beef Stew Wrap
Shredded braised beef sirloin simmered in tomato, cumin and chipotle until tender, folded into a warm corn tortilla with lettuce, tomato, avocado and a light yogurt crema. Lean beef and reduced oil keep it under 400 calories while the stewed chili flavour stays intact.
$4
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
375Calories
26.5gProtein
14.5gFat
29.8gCarbs
7gSugar
6.9gFiber
429mgSodium
65mgChol
3.8gSat Fat
880mgPotassium
95mgCalcium
3.2mgIron
1.8mcgVitamin B12
14mgVitamin C
Goes well with
Mexican Lager or Pale Ale
local
Agua Fresca (Hibiscus or Horchata)
international
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Cut beef sirloin into small cubes. Slice onion thinly, mince garlic and chipotle in adobo on a cutting board.
2
Sear
Heat 0.5 tsp oil in a heavy pot over medium-high heat. Sear beef cubes for 3 minutes, turning until browned on most sides.
3
Saute
Add onion and garlic to the pot. Cook over medium heat for 3 minutes until onion softens and turns translucent.
4
Bloom
Stir cumin and smoked paprika into the pot and cook for 30 seconds over medium heat until toasted and fragrant.
5
Braise
Add canned tomatoes, chipotle and beef stock. Cover and simmer over low heat for 40 minutes until beef shreds easily with a fork.
6
Rest
Remove pot from heat. Let beef rest in sauce for 5 minutes to reabsorb moisture before shredding.
7
Finish
Shred beef with two forks directly in pot. Stir through thickened sauce until evenly coated.
8
Warm
Heat corn tortilla in a dry skillet over medium heat for 20 seconds per side until pliable and lightly toasted.
9
Build
Lay tortilla flat, spread yogurt down centre, then layer lettuce, tomato slices and avocado on top.
10
Plate
Spoon shredded beef stew over vegetables, squeeze lime juice on top, season with salt, and fold wrap closed to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz284g beef sirloin
- 1/2 cup60g, about a quarter of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp chipotle in adobo
- 1/2 cup120ml beef stock, low sodium
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp smoked paprika
- 1 tsp1 tsp olive oil
- 22 corn tortilla
- small handful lettuce
- 44 tomato slices
- 4 tbsp4 tbsp avocado
- 2 tbsp2 tbsp plain yogurt
- 2 tsp2 tsp lime juice
- pinch of salt
