Pulled beef carnitas with salsa and avocado puree

Name: pulled beef carnitas with salsa and avocado puree
Cook time: 45 min
Total time: 165 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 kg candied peel of beef frozen, Taste of the World; 3 el traditional olive oil; 15 g fresh coriander; 3 toe garlic; 700 g vine tomato; 3 Red onion; 2 tl ground cumin seeds (djinten); tl ground cinnamon; 1 el dried oregano; liter Desperados (beer); 300 ml water; 2 lime; 3 big winter carrot small, ca 300 g; tl La Chinata smoked paprika; 2 avocado

Beef stew with coriander, garlic, vine tomatoes, red onions, cumin, cinnamon, oregano and Desperados beer, with salad of lime, winter carrot, smoked paprika and salsa of tomato and puree of avocado.

Ingredients

Kitchen Stuff

1 food processor
1 peeler

Directions

Thaw the meat, let it come to room temperature and cut into 2 cm slices.
Heat the olive oil in a thick-bottomed pan and fry the meat in portions over a high heat for 4 minutes. Turn halfway.
Meanwhile cut 5 cm from the stalks of the coriander, keep the rest for garnishing.
Put the garlic together with the cilantro stalks, tomatoes and onions in the food processor. Grind fine.
Take the meat out of the pan. Put the tomato sauce, cumin, cinnamon and oregano in the pan and fry for 2 minutes on medium heat.
Place the meat on the sauce and pour the beer and water over it. Bring to the boil, reduce the heat and let it simmer for 2 hours.
After 2 hours take the meat out of the pan and let the sauce boil in about 30 minutes.
In the meantime, separate the meat with two forks into small pieces and put the pulled beef back in the pan.
Boil further until the moisture is almost completely evaporated and a thick sauce remains. Season with pepper and salt.
Meanwhile, press out the limes. Peel the winter carrot and scrape with a peeler into long ribbons.
Mix the carrots with the oil and smoked paprika. Season with pepper and salt.
Cut the tomatoes and onion into small cubes. Mix with 2 tbsp lime juice and season with salt and pepper.
Slice the garlic. Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
Prepare the pulp to puree and mix with the garlic and 3 tbsp lime juice. Season with pepper and salt.
Cut the retained coriander roughly and spread over the stew.
Serve the stew, carrot salad, tomato salsa and avocado puree in separate dishes.