Slow cooker beef tacos
Serves 4
Easy
Prep:
Cook: -
Use your slow cooker to make easy beef brisket tacos. Serve with your favourite toppings and lots of lime for squeezing over
Skip to ingredients
Units:
- 1 tbsp vegetable oil
- 750g-1kg brisketcut into large chunks (about 6cm pieces)
- 300ml beef stock
- 2 bay leaves
For the spice paste
- 1 onioncut into wedges
- 2 vine tomatoeshalved
- 2 garlic cloves
- 2 whole dried chipotle chilliessoaked in 100ml hot water, stems discarded (or use 2 tbsp chipotle paste)
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbsp cider vinegar
- 1 tsp sea salt flakes
- ½ tsp ground black pepper
To serve
- small corn tortillas
- guacamole
- tomato salsa
- hot sauce
- lime wedges
- chopped coriander
Nutrition: Per serving
- kcal477
- fat34g
- saturates13g
- carbs5g
- sugars4g
- fibre2g
- protein37g
- salt1.55g
Method
step 1
If your slow cooker has a sear or sauté function, turn it to high. Alternatively, heat a frying pan over a high heat. For the spice paste, char the onion and tomato pieces for 6-8 mins until blackened slightly and starting to soften, turning every few minutes. This will impart a smoky flavour. Put these and the remaining paste ingredients in a food processor and blitz until smooth.
step 2
Heat the oil in the same hot pan or slow cooker and fry the brisket for 5-7 mins until golden brown on all sides. Tip in the spice paste and stir, frying for 2-3 mins until fragrant. Transfer to the slow cooker if you’ve used a pan. Pour over enough beef stock to cover the meat, then add the bay leaves and cover with the lid. Cook on low for 6-8 hrs until the meat is tender and shreds easily using two forks. Simmer, uncovered, for an extra 30 mins to reduce the sauce if needed. Check for seasoning.
step 3
Shred the meat and stir it back into the thickened sauce. Serve the beef in the tortillas along with any toppings you like, with lots of lime for squeezing over.
