Description
Delicious shredded beef tacos cooked to perfection in a slow cooker, topped with fresh vegetables and served with lime.
Ingredients
Scale
- 3 tbsp vegetable oil
- 1 ½ kg (3 lbs) braising beef
- 1 tbsp adobo paste
- 1 tbsp chipotle paste
- 4 cloves garlic (peeled and minced)
- 1 tbsp cumin
- 1 tsp ground coriander
- 1 tbsp dried oregano
- 480 ml (2 cups) beef stock
- 1 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp ground cloves
- 4 tbsp fresh lime juice (Juice of 2 limes)
- 12 soft tacos (warmed)
- 1 red onion (peeled and sliced)
- 4 tbsp chopped fresh coriander
- 2 jalapenos (sliced)
- 10 cherry (grape) tomatoes (quartered)
- 120 ml (1/2 cup) soured cream
- 2 limes (sliced into wedges)
Instructions
- Heat the oil in a large frying pan. Add the beef and sear on all sides.
- Add the adobo paste, chipotle paste, minced garlic, cumin, coriander, oregano, beef stock, salt, pepper, cloves, and lime juice to the pan.
- Stir and bring to the boil, then turn off the heat and transfer to a slow cooker. Cook on low for 8-9 hours or high for 6 hours.
- Once cooked, shred the meat using two forks.
- Divide the meat between warmed tacos and top with red onion, fresh coriander, jalapenos, tomatoes, and sour cream.
- Serve with wedges of lime.
Notes
- For oven cooking, refer to the tip included in the recipe.
- Prep Time: 20 minutes
- Cook Time: 8-9 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg