We are big fans of Mexican food in our house. What I love about this meal is not only is it healthy, but it is a meal that is easy to prepare and cook in your slow cooker. You can make this chilli dish as child friendly as you wish by adding in more chilli or by removing it for baby (although most babies love spicy food). For your baby make sure the salsa is homemade or alternatively leave it out.
800g stewing beef, cubed
1 tbsp salsa
3 tbsp olive oil
30g sesame seeds, toasted
60g almonds, skin on, toasted
1 red pepper, chopped
4 tomatoes, chopped
3 garlic cloves, finely chopped
1 red chilli, de-seeded and finely chopped
450ml low salt vegetable stock
Salt and pepper to taste (omit for baby)
- Toss the beef in the salsa. Heat 1 tbsp of the oil in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over.
- Place the sesame seeds and almonds into a food processor and blend until ground. Set aside
- Heat 1 tbsp of oil in the pan, add the peppers and tomatoes and cook for about 3 minutes until soft. Add to the food processor and blend to a paste.
- Heat the remaining oil and add the garlic and chilli and cook for 1 minute. Add the stock and the paste from the blender, season.
- Bring to the boil then reduce to a simmer, add the beef and transfer to your slow cooker.
- Cover with a lid and cook on low for 6-8 hours or on high for 4-5 hours.
- Serve with warmed tortillas on the side.
Adapt for baby:
Adding more Texture: (6 ½ plus)
Add some meat and vegetables to the blender, add some stock and keep adding until you get your desired consistency.
Mash the vegetables and shred the beef, add some stock to loosen