Shredded Beef Tacos

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Servings 4

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Ingredients

 

• ▢ 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.

Instructions

 

• 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!