INGREDIENTS
3 lb
boneless chuck
1/2 cup
water (125mls)
28 oz
diced tomatoes (2 x 400g cans)
2 tbsp
olive oil
1 tsp
salt
1 tsp
pepper
1 tbsp
ancho chili powder
2 tbsp
cumin powder
2 tsp
garlic powder
1 tsp
cayenne pepper (optional)
gluten free corn tortillas (or lettuce leaves for paleo)
guacamole (to serve)
salsa (to serve)
shredded lettuce (to serve)