Mexican Salbutes with Beef | Street Food Hit

Season the stewing beef with a little salt and pepper. Heat 2 tbsp sunflower oil in a braising pot and sear the meat thoroughly on all sides. Add one chopped yellow onion and two cloves of chopped garlic, and sauté briefly.

Add ground cumin and the diced tomatoes, pour in approx. 400 ml of water, cover, and let gently simmer over low heat for about 1.5 to 2 hours (or braise in the oven at 160 °C) until the meat is wonderfully tender. Lift the beef out of the cooking liquid and shred it into juicy strands using two forks.

Cut the red onions into thin strips, mix with the juice of one lime and a pinch of salt, and let sit for at least 15 minutes (pickled onions).