Slow cooker shredded beef tacos
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.
- 6 hrs 20 mins cooking
- Makes 6 Item
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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
- 1Rub 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.
- 2Remove 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.
- 3Serve shredded beef in tortillas.
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