Shredded beef tacos
Prep:
10 mins
Cook:
360 mins
This slow cooker shredded beef recipe is packed with flavour and couldn’t be easier to make.
2 tsp chilli powder
1 tsp cumin
½ tsp smoked paprika
600g diced beef
2 tbsp olive oil, divided
235ml beef stock
2 tsp tomato paste
1 chilli, deseeded (optional)
1 small onion, finely chopped
5 cloves garlic, finely chopped
Flour tortillas, to serve
Topping Options:
Guacamole
Salsa
Grated cheese
Fresh lettuce
Tomato
Onion
Coriander
Lime wedges
Whisk together the chili powder, cumin, and smoked paprika in a small bowl.
Rub the spice mix into the beef, covering evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Brown the beef on both sides.
Remove the beef from the skillet and place in the bottom of the slow cooker.
Add the remaining 1 tablespoon olive oil and chopped onion to the pan and cook until soft stirring.
Add the garlic and cook for 1 minute.
Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan.
Add the tomato paste and chilli of using and whisk into the pan sauce until combined.
Bring the sauce to a boil, reduce the heat, and simmer for 3-5 minutes until the sauce has reduced and thickened slightly.
Pour the pan sauce over the beef in the slow cooker.
Cover and cook on low for 6 hours.
Shred the beef with two forks in a bowl, and pour any of the remaining juices from the slow cooker over the shredded beef.
Serve the beef in the flour tortillas, topped with your favourite taco toppings.
Serves
4
Preparation Time
10 minutes
Cooking Time
360 minutes
Main ingredients
Beef, Vegetables, Stock/Broth
Recipe Type
Entertaining, Family Dinners, Slow cooking
Cuisine
Mexican
Level of Difficulty
Easy
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