Slow cooker shredded beef tacos

Name: Shredded beef tacos
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: Makes 6 Item
Cuisine: Mexican
Ingredients: 1 kilogram piece beef chuck steak; 1/4 teaspoon chilli powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 cup (250ml) beef stock; 2 tablespoon tomato paste; 1 fresh long red chilli, sliced thinly; 2 clove garlic, crushed; salt and pepper, to taste; 6 flour tortillas, warmed

This fresh and easy beef taco recipe is a game-changer for when you need something simple and delicious for a busy midweek dinner. Throw the beef in the slow cooker in the morning and come home to a satisfying dinner on the table in minutes - and the leftovers (if there are any) make a perfect next-day work lunch.

Nov 15, 2018 11:00pm

Makes 6 Item
6 hrs 20 mins cooking

Ingredients

Shredded beef tacos

1 kilogram piece beef chuck steak
1/4 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 cup (250ml) beef stock
2 tablespoon tomato paste
1 fresh long red chilli, sliced thinly
2 clove garlic, crushed
salt and pepper, to taste
6 flour tortillas, warmed

Method

Shredded beef tacos

1
Rub beef with combined spices; place in a 4.5-litre (18-cup) slow cooker. Pour over combined stock, paste, chilli and garlic. Cook, covered, on low, for 6 hours.
2
Remove beef from cooker. When cool enough to handle, shred meat coarsely using two forks. Discard half the liquid from slow cooker. Return meat to cooker; season to taste.
3
Serve shredded beef in tortillas.