2tablespoonsSkinnymixers Mexican Spice Mixapprox, it is quite hot so you could either reduce the mix if you want it milder or just add more beef of course. Feel free to use a different Mexican mix (and don’t forget the leftovers of the Skinnymixers mix are great in Julie’s Thermomix Mexican Bean Soup)
1teaspoonof extra virgin olive oil or oil of your choice
2medium red onionssliced
2medium tomatoeschopped coarsely, reserve some for serving
200mlwatercold
1teaspoonof my homemade vegetable stock pastewell worth making, it’s great for using up vegetables and you can make all these recipes with it… and more
Lime wedges to serve
Instructions
Add the meat and the 2 tablespoon of Mexican Spice Mix to the pot and mix well. Add the 1 teaspoon of extra virgin olive oil and mix well again.
Then add the red onion, chopped tomatoes, water and vegetable stock. Stir well again.
Lock the lid in. Steam Release handle pointing to Sealing. Press Manual, 30 minutes, natural release. (In a conventional pressure cooker: bring to high pressure and cook for about 25 minutes, let the pressure reduce naturally).
Once all the steam has released. Open the lid. Press Keep Warm/Cancel, then press Sauté followed by the Adjust button to set the pot to More. Lid off. Let it bubble until the sauce has reduced to the desired consistency (approx 5-7 minutes). (In a conventional pressure cooker: just turn up the heat and let he sauce bubble, lid off).
Serve with sliced fresh red onions and lime wedges to drizzle fresh lime juice.
Notes
Note: Have some of the Mexican Spice Mix left? Make Julie’s Mexican Bean Soup with it. It’s delicious!