Ingredients
Method
Place flour, cumin, chilli powder, salt and pepper in a large bowl. Toss beef in flour mixture to combine. Shake away excess flour. Reserve remaining flour mixture.
Heat 1 teaspoon of the oil in a non-stick frying pan over medium-high heat. Add ¼ of the beef; cook until beautifully golden on all sides. Transfer to the bowl of the slow cooker and repeat the process 3 more times.
Heat another teaspoon of the oil in the same pan; cook the onion and garlic, stirring, for 5 minutes or until translucent. Add the chilli, tomato paste and reserved flour mixture; cook, stirring, for a further 1 minute. Gradually stir in stock; bring to the boil. Transfer to the slow cooker. Turn slow cooker onto the high setting. Place the lid on the slow cooker and cook for 2 hours. Remove the lid and cook, stirring occasionally, for a further 3 hours or until the beef is very tender. Remove the beef from the cooker. Transfer sauce to a medium saucepan; simmer, uncovered, until thickened, about 1½ cups (375ml). Season to taste. Break up the beef into chunks using 2 forks; toss through the sauce.
Serve the beef with the tortillas and remaining ingredients, and allow everyone to help themselves.
Beef mixture suitable to freeze. Not suitable to microwave. You can also use chuck steak. If you make this a day ahead, the sauce will thicken. Add a little water on reheating to correct consistency.
Note
