Crispy Mexican Chalupas Poblanas with Beef

Preheat the oven to 160 °C top/bottom heat. Season the stewing beef with a little salt and pepper. Heat 2 tbsp sunflower oil in a heavy, ovenproof braising pot and sear the pieces of meat vigorously on all sides.

Finely chop one onion and two cloves of garlic, add to the meat and sauté for 2 minutes. Sprinkle in the ground cumin, pour in approx. 300 ml water, cover and braise in the oven for approx. 2 to 2.5 hours until the beef is melt-in-the-mouth tender. Then remove the meat and shred it juicily using two forks.

Wash the tomatoes and coarsely dice them. Chop half an onion and one clove of garlic. Sauté briefly in a pan with 1 tbsp sunflower oil.