The Dinner Planner

Shredded Beef Tacos

No ratings yet
Servings 4


  • 1 kilo beef – chuck or gravy
  • ½ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 garlic cloves – crushed
  • ¼ cup beef stock
  • 2 tbsp tomato paste
  • 1 jalapeno chilli – seeds removed and sliced
  • 2 limes – juiced
  • 1 onion – cut in half and sliced
  • 8 mini tortillas
  • Toppings such as Lettuce, cheese, beans, rice, tomatoes, capsicum, corn, onions, coriander, lime, guacamole, salsa or sour cream.


  • Heat a pan with a tablespoon olive oil on medium high heat. Season the beef with salt and pepper. Add beef to pan and brown all over, about 2 minutes per side.
  • While the beef is browning, add the cayenne, cumin, smoked paprika, garlic, onion, beef stock, tomato paste, jalapeno and lime juice to the slow cooker and stir to combine.
  • Transfer the beef to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  • Shred the beef with two forks and toss to coat with the juices.
  • Dish and serve hot with tortillas and your favorite toppings. Enjoy!

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?