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Thoughtless Thursday: Mapuche Roast Beef

June 10, 2010

I admit it.  I’m a sucker for trying out new and random spice blends.  Always on the hunt for a new flavor.  I found this mapuche spice by Merken at a local closeout store.

According to the site “Merken since centuries, has been the Chileangourmet copper spice per excellence. This unique blend of dried and smoked red chilies (ají cacho de cabra or goat s horn), toasted coriander seeds, cumin and salt is elaborated exclusively in the Araucanía Region of Chile by our natives, the Mapuches, ancient traditions.”

I decided it would go beautifully with roast beef.  The slow cooked beef makes for fantastic filling for most any Mexican themed dish.  Quesedillas (like I made), soft tacos, burritos, or whatever.


  • mapuche spice blend
  • 1 beef roast (I used chuck)


  1. Thoroughly coat the beef with mapuche.
  2. Cook on low in the crock pot for 6-8 hours.
  3. Use as filling for burritos, tacos, or quesedillas.
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