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Slow cooker beef tacos

Slow cooker beef tacos with the ingredients laid out to share

Slow cooker beef tacos

Name: Slow cooker beef tacos
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 750g-1kg brisket cut into large chunks (about 6cm pieces); 300ml beef stock; 2 bay leaves; 1 onion cut into wedges; 2 vine tomatoes halved; 2 garlic cloves; 2 whole dried chipotle chillies soaked in 100ml hot water, stems discarded (or use 2 tbsp chipotle paste); 1 tsp dried oregano; 2 tsp ground cumin; 1 tsp ground cinnamon; 2 tbsp cider vinegar; 1 tsp sea salt flakes; ½ tsp ground black pepper; small corn tortillas; guacamole; tomato salsa; hot sauce; lime wedges; chopped coriander

Anna Glover

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Serves 4

Easy

Prep: 30 mins

Cook: 7 hrs - 9 hrs

A star rating of 5 out of 5.2 ratingsRate

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Use your slow cooker to make easy beef brisket tacos. Serve with your favourite toppings and lots of lime for squeezing over

Egg-free

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
750g-1kg brisket

cut into large chunks (about 6cm pieces)
300ml beef stock
2 bay leaves

For the spice paste

1 onion

cut into wedges
2 vine tomatoes

halved
2 garlic cloves
2 whole dried chipotle chillies

soaked in 100ml hot water, stems discarded (or use 2 tbsp chipotle paste)
1 tsp dried oregano
2 tsp ground cumin
1 tsp ground cinnamon
2 tbsp cider vinegar
1 tsp sea salt flakes
½ tsp ground black pepper

To serve

small corn tortillas
guacamole
tomato salsa
hot sauce
lime wedges
chopped coriander

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Nutrition: Per serving

kcal477
fat34g
saturates13g
carbs5g
sugars4g
fibre2g
protein37g
salt1.55g

Method

step 1

If your slow cooker has a sear or sauté function, turn it to high. Alternatively, heat a frying pan over a high heat. For the spice paste, char the onion and tomato pieces for 6-8 mins until blackened slightly and starting to soften, turning every few minutes. This will impart a smoky flavour. Put these and the remaining paste ingredients in a food processor and blitz until smooth.
step 2

Heat the oil in the same hot pan or slow cooker and fry the brisket for 5-7 mins until golden brown on all sides. Tip in the spice paste and stir, frying for 2-3 mins until fragrant. Transfer to the slow cooker if you’ve used a pan. Pour over enough beef stock to cover the meat, then add the bay leaves and cover with the lid. Cook on low for 6-8 hrs until the meat is tender and shreds easily using two forks. Simmer, uncovered, for an extra 30 mins to reduce the sauce if needed. Check for seasoning.
step 3

Shred the meat and stir it back into the thickened sauce. Serve the beef in the tortillas along with any toppings you like, with lots of lime for squeezing over.

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A star rating of 5 out of 5.2 ratings

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