This bold South American inspired spice blend is an amazing addition to your favourite meats.
It can be used as a dry rub or marinade to enhance the flavour of any meat or as a seasoning in your favourite chili, burgers, meatloaf and stew recipes.
It tastes great on steaks, racks of ribs, pork chops and in your favourite pulled pork recipe.
As a marinade, mix the spice mix with a little light olive oil and marinate the meat overnight so the spice mix penetrates into the meat.
As a dry rub take your favourite steak (mine is a AAA centre cut New York Striploin) pat the meat dry and in a bowl sprinkle about 1 tsp of spice mix over each steak, then give them a good rub. If you are using straight away, prepare your grill to high heat and cook quickly on both sides for about 3 minutes. Before serving, allow the meat to rest for approximately the same time it was cooked, this allows the meat to re absorb the juices and will make for a much more tender end result.
Coffee, Chili Cocoa Braised Chuck Steak Taco
2kg of chuck steak (flank steak is also very good) cut into 4 equal pieces and generously coat with the spice blend, rub it into the meat and leave it to soak in for an hour or so. Now fire up the barbeque and get good and hot. Sear off the meat on all sides until dark in colour, don't be afraid to get a little bit of charring, it all adds to the flavour.
Place the meat into a deep roasting pan and pour over 3 or 4 cups of freshly brewed coffee. Cover with aluminium foil and place in a 300 degree oven for 5 – 6 hours. Turn the meat every hour so that each side simmers in the coffee. As it gets closer to the 5 hour mark, test the beef with a fork. When it pulls apart easily or falls apart you will know it’s done.
Shred the beef using two forks and moisten the meat with a cup or so of the coffee broth. Now you are ready to assemble your tacos with all your favourite accompaniments. my favourites are a tangy mango relish or a spicy chimichurri sauce.